Pan-seared Salmon With Spinach And Sundried Tomatoes

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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.

PREP TIME 10 minutes

COOK TIME 10 minutes

SERVES 4

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

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.
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.
Bring the mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
Return salmon back to the skillet and spoon over the sauce. Simmer until salmon is cooked through, about 2 minutes more.
Garnish with parsley and squeeze lemon on top before serving.