The only reason I'm giving this two stars is because it is simple and healthy. Other than that, it wasn't that good. I would like to say it was too bland, but that's not quite accurate. Instead, the flavors just came together wrong in this dish. It was the wrong amount of acid, the wrong amount of salt, the tomatoes added a sweetness...but the ratios were awful to the palate. Not a keeper.
Seared Salmon with Wilted Spinach
Photo: Kiyoshi Togashi; Styling: Sarah Smart
A thicker center-cut salmon fillet will yield best results.
Yield: Serves 4
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Total: 17 Minutes
Amount per serving
- Calories: 346
- Fat: 16.5g
- Saturated fat: 3.6g
- Monounsaturated fat: 8.1g
- Polyunsaturated fat: 3.5g
- Protein: 38.4g
- Carbohydrate: 10.6g
- Fiber: 4.1g
- Cholesterol: 87mg
- Iron: 2.7mg
- Sodium: 545mg
- Calcium: 84mg
- 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
- 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.
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