Seared Salmon with Wilted Spinach

By á-2233

fast and easy - cooking light
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

Step 1

1. Preheat oven to 450°.

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. 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.