Wilted Spinach And Tilapia Salad Recipe

Cooking Directions

• STEP 1.Season the tilapia fillets with salt, pepper, lemon juice, garlic, and herbs.
• STEP 2.Heat a skillet over medium heat and add olive oil. Cook the tilapia fillets for 3-4 minutes on each side, until they are golden brown and cooked through.
• STEP 3.In the same skillet, add the spinach and cook until wilted, about 2-3 minutes.
• STEP 4.In a large bowl, combine the wilted spinach, cherry tomatoes, and red onions.
• STEP 5.In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to make the lemon vinaigrette.
• STEP 6.Pour the lemon vinaigrette over the salad and toss to combine.
• STEP 7.Serve the salad topped with the pan-seared tilapia fillets.

Cooking Tips

• Make sure to pat the tilapia fillets dry before seasoning them to ensure a crispy crust.
• You can substitute other leafy greens like kale or arugula for the spinach if desired.
• Feel free to add additional vegetables or toppings to customize the salad to your liking.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• To serve, simply reheat the tilapia fillets in a skillet or enjoy them cold.
• Drizzle additional lemon vinaigrette over the salad before serving if desired.