Seared Salmon with Wilted Spinach

Photo: Kiyoshi Togashi; Styling: Sarah Smart

A thicker center-cut salmon fillet will yield best results.

Yield: Serves 4
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 17 Minutes
Total: 17 Minutes

Nutritional Information

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

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. 1. Preheat oven to 450°.
  2. 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. 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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