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Categories:
olive oil garlic lemon yogurt butter lemon juice lemon zest lemon pepper salt dried basil fresh spinach butter nuts salmon lemon pepper whole wheat bread cucumber tomato Mozzarella
Viewed: 108 - Published at: 4 years agoIngredients
- 1 Tablespoon Olive Oil
- 2 Tablespoons Chopped Garlic
- 1 cup Lemon Yogurt
- 2 Tablespoons Butter
- 1/2 cups Fresh Lemon Juice
- 18 cups Lemon Zest
- 1 Tablespoon Lemon Pepper
- 1 teaspoon Salt
- 1/2 teaspoons Dried Basil
- 2 cups Fresh Spinach
- 6 Tablespoons Butter
- 1 cup Roasted Pine Nuts
- 1 pound Fresh Salmon
- Lemon Pepper To Taste
- Sliced Whole Wheat Bread
- Chopped Greens (such As Romaine Lettuce)
- 1 whole Cucumber, Diced
- 1 whole Tomato, Diced
- Shredded Mozzarella
Method
- Begin by preparing Lemon Alive sauce:
- Heat olive oil in small skillet.
- Add garlic; saute until lightly browned.
- Make sure not to burn the garlic.
- Set aside.
- In small saucepan over medium heat, combine yogurt, 2 Tablespoons of butter, lemon juice, lemon zest, 1 Tablespoon of lemon pepper, salt, basil, and then add the toasted garlic.
- Bring to a boil while whisking.
- Reduce heat to low.
- Simmer until thickened, about 1o minutes.
- Set aside.
- Meanwhile, cook the spinach in the microwave with a small amount of water until its wilted.
- Drain the spinach.
- In a large skillet, melt 4 Tablespoons of butter.
- Add pine nuts and spinach.
- Add the salmon.
- Cover and cook on low for about 5 minutes.
- Season with more lemon pepper and salt to taste.
- Remove from heat.
- Use a fork to flake apart the salmon and add it back to your skillet.
- Add lemon alive sauce, mix well and heat through.
- Spoon the salmon mixture onto sliced bread.
- Top with greens, cucumbers, tomatoes, and cheese.
- Place under broiler until cheese is melted and slightly browned.
- Enjoy!
