Seared Salmon with Wilted Spinach

Photo: Kiyoshi Togashi; Styling: Sarah Smart
A thicker center-cut salmon fillet will yield best results.

Yield:

Serves 4

Recipe from

Recipe Time

Hands-on: 17 Minutes
Total: 17 Minutes

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

September 2012