Seared Salmon with Wilted Spinach

Name: Seared Salmon with Wilted Spinach
Total time: 17 min
Ingredients: 4 (6-ounce) salmon fillets; ¾ teaspoon kosher salt, divided; ¼ 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

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Total: 17 minutes

Servings: 4

Cost: $8.51 /serving

Author : David Bonom

Ingredients

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4 (6-ounce) salmon fillets¾ teaspoon kosher salt, divided¼ teaspoon black pepper, divided1 tablespoon canola oil, divided1 pint grape tomatoes, halved3 garlic cloves, sliced1 (9-ounce) package baby spinach2 tablespoons small fresh basil leaves

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Instructions

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Step 1

Preheat oven to 450°.

Step 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.

Step 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.