Salad of Baby Spinach, Sardines and Pine Nuts
Updated Oct. 7, 2020
- Total Time
- 20 minutes
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Ingredients
- 6tablespoons olive oil, plus oil for baking sheet
- ½cup pine nuts
- 8whole fresh sardines, gutted but not boned
- Juice of 2 lemons
- Sea salt
- ground black pepper
- 6cups baby spinach, rinsed and dried
Nutritional analysis per serving (4 servings)
349 calories; 35 grams fat; 4 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 9 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 7 grams protein; 270 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat broiler. Brush a baking sheet with a little of the oil. Put 2 tablespoons oil in a small sauté pan, add pine nuts. Cook on low, stirring frequently, until lightly browned. Set aside.
- Step 2
Rinse and dry sardines, place on the baking sheet and dribble with 2 tablespoons oil and half the lemon juice. Season with salt and pepper. Broil sardines until lightly browned, turning once, about 2 minutes per side. Remove from heat.
- Step 3
Place spinach in a shallow serving bowl, add remaining 2 tablespoons oil, remaining lemon juice, the pine nuts and salt and pepper to taste. Toss. Arrange sardines on top and serve.
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