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

David Bonom
Recipe by Cooking Light September 2012

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Kiyoshi Togashi; Styling: Sarah Smart

Recipe Summary

hands-on:
17 mins
total:
17 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

346 calories; fat 16.5g; saturated fat 3.6g; mono fat 8.1g; poly fat 3.5g; protein 38.4g; carbohydrates 10.6g; fiber 4.1g; cholesterol 87mg; iron 2.7mg; sodium 545mg; calcium 84mg.