Salmon Fillets and Spinach Salad

Ingredients

• 1/2 Cup (125 mL) Chopped fresh parsley
• 1/2 Cup (125 mL) Chopped fresh cilantro
• 1 Clove garlic, minced
• 1/2 tsp (2 mL) Ground cumin
• 2 tsp (10 mL) Honey
• 1/4 cup (50 mL) Olive oil
• 8 cups (2 L) Baby spinach leaves
• 4 Skinless boneless salmon fillets, each (6 oz/180 g)
• 1/4 cup (50 mL) Sesame seeds
• 1/4 tsp (1 mL) Salt
• 2 tsp (10 mL) Olive oil
• 1 tsp (5 mL) Grated lemon rind

Directions

1. In a blender or food processor, combine parsley, cilantro, garlic, cumin, honey and olive oil. Set aside.
2. In a small bowl, mix together sesame seeds and salt.
3. Coat salmon with sesame seed mixture.
4. Heat 10 mL olive oil in a non-stick frypan over medium heat.
5. Add salmon to hot oil and cook 4 minutes.
6. Turn and cook on the other side another 3 minutes.
7. Toss spinach with 50 mL dressing and divide among 4 plates.
8. Top with salmon.
9. Drizzle with remaining dressing. Garnish salmon with lemon rind.