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Seared Salmon with Wilted Spinach

Photo: Kiyoshi Togashi; Styling: Sarah Smart
Hands-on time 17 mins
Total time 17 mins
Yield Serves 4
A thicker center-cut salmon fillet will yield best results.

Ingredients

  • 4 (6-ounce) salmon fillets
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 tablespoon canola oil, divided
  • 1 pint grape tomatoes, halved
  • 3 garlic cloves, sliced
  • 1 (9-ounce) package baby spinach
  • 2 tablespoons small fresh basil leaves

Nutrition Information

  • calories 346
  • fat 16.5 g
  • satfat 3.6 g
  • monofat 8.1 g
  • polyfat 3.5 g
  • protein 38.4 g
  • carbohydrate 10.6 g
  • fiber 4.1 g
  • cholesterol 87 mg
  • iron 2.7 mg
  • sodium 545 mg
  • calcium 84 mg

How to Make It

  1. Preheat oven to 450°.

  2. Sprinkle salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat a large cast-iron skillet over high heat. Add 2 teaspoons oil; swirl. Add fillets, skin side down; cook for 3 minutes or until skin begins to brown, gently pressing fillets. Place pan in oven. Bake at 450° for 6 minutes or until desired degree of doneness.

  3. Heat a nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl. Add tomatoes; sauté 1 minute. Add garlic; sauté for 30 seconds, stirring constantly. Add spinach; remove from heat. Toss until spinach wilts. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Place about 1/2 cup spinach mixture on each of 4 plates; top each serving with 1 fillet and basil.