Seared Salmon with Wilted Spinach

Name: Seared Salmon with Wilted Spinach
Prep time: 17 min
Cook time: 17 min
Total time: 17 min
Yield: 4
Cuisine: Global
Ingredients: 255 grams package baby spinach; 0 teaspoons black pepper, divided; 1 Tbsp canola oil, divided; 2 Tbsps fresh basil leaves; 3 garlic cloves, sliced; 1 pint grape tomatoes, halved; 1 teaspoons kosher salt, divided; 680 grams salmon fillets

Seared Salmon with Wilted Spinach is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe makes 4 servings with 312 calories, 37g of protein, and 15g of fat each. This recipe covers 42% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 17 minutes. A mixture of baby spinach, grape tomatoes, basil leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Preheat oven to 45

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Oven

Sprinkle salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper.

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Pepper

Salmon

Salt

Heat a large cast-iron skillet over high heat.

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Frying Pan

Add 2 teaspoons oil; swirl.

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Cooking Oil

Add fillets, skin side down; cook for 3 minutes or until skin begins to brown, gently pressing fillets.

Place pan in oven.

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Oven

Frying Pan

Bake at 450 for 6 minutes or until desired degree of doneness.

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Oven

Heat a nonstick skillet over medium-high heat.

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Frying Pan

Add 1 teaspoon oil; swirl.

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Cooking Oil

Add tomatoes; saut 1 minute.

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Tomato

Add garlic; saut for 30 seconds, stirring constantly.

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Garlic

Add spinach; remove from heat. Toss until spinach wilts. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

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Spinach

Pepper

Salt

Place about 1/2 cup spinach mixture on each of 4 plates; top each serving with 1 fillet and basil.

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Spinach

Basil

Equipment

Oven

Frying Pan

Ingredients

Servings:

255grams

package baby spinach 0teaspoons

black pepper, divided 1Tbsp

canola oil, divided 2Tbsps

fresh basil leaves 3

garlic cloves, sliced 1pint

grape tomatoes, halved 1teaspoons

kosher salt, divided 680grams

salmon fillets

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.