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• 2 (6 ounce) steelhead salmon fillets
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon olive oil
• 2 teaspoons Gourmet Garden Lemongrass
• 1/3 cup Olio & Spices Pomegranate Teriyaki Sauce
• 4 cups baby spinach
• 2 tablespoons pomegranate seeds

Rinse salmon; pat dry with paper towels.

Heat nonstick skillet over medium-high heat for 2 minutes. Season salmon with salt and pepper. Add oil to skillet; swirl to coat. Add salmon, flesh side down. Sear for 2 minutes per side. Reduce heat to medium-low; cook until salmon just flakes with fork (4-6 minutes).

Transfer salmon to plate; cover with foil to keep warm. Add lemongrass; stir for 1 minute. Stir in teriyaki sauce; simmer 1-2 minutes.

Return salmon to skillet; coat with sauce, turning once or twice. Transfer salmon back to plate. Add spinach to skillet; stir until wilted (1-2 minutes). Divide spinach between two serving plates; arrange salmon over spinach. Garnish with pomegranate seeds.

Amount: 2 servings

Serving Suggestion: Serve with jasmine rice and sautéed snap peas