- 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
- 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
Preheat oven to 450°.
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.
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.