Pan-seared Salmon With Spinach And Sundried Tomatoes
SEARING A SALMON
Pan-frying or pan-searing is a perdect way to cook salmon fillets. It's fast, simple, and gives the fish that excellent crispy, crunchy skin. It’s the method used in fine dining restaurants. A simple pan-fried salmon is the secret to a flavorful and healthy weeknight dinner in less than half an hour.
Ingredients
- 5 Tbsp. extra-virgin Greek olive oil
- 4 6-oz salmon filets, patted dry with paper towels
- Sea salt and freshly ground black pepper
- 3 cloves garlic minced
- 1 cup halved sun-dried tomatoes
- 2 cups packed baby spinach
- 1/4 cup parsley finely chopped, for garnish
- Lemon wedges for serving (optional)
Instructions
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In a large skillet over medium-high heat, heat 2 tablespoons of oil. Season salmon with salt and pepper. Add salmon skin side up and sear until deeply golden, about 6 minutes. Flip over and cook for 2 more minutes. Transfer to a plate.
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Reduce heat to medium and add 3 tablespoons of olive oil. Stir in garlic and cook until fragrant, about 1 minute. Add sun-dried tomatoes, and then add spinach. Cook until spinach is beginning to wilt.
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Bring the mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
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Return salmon back to the skillet and spoon over the sauce. Simmer until salmon is cooked through, about 2 minutes more.
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Garnish with parsley and squeeze lemon on top before serving.
