Pan Seared Salmon with Wilted Greens
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 232.5
- Total Fat: 10.7 g
- Cholesterol: 80.8 mg
- Sodium: 532.2 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 1.1 g
- Protein: 30.6 g
View full nutritional breakdown of Pan Seared Salmon with Wilted Greens calories by ingredient
Introduction
The trick to perfectly cooked salmon is to leave it alone. Once you add it to the pan don’t move it until it’s ready to remove. By using this cooking method you’ll end up with a crispy top and juicy medium-rare to medium flesh at the bottom. The trick to perfectly cooked salmon is to leave it alone. Once you add it to the pan don’t move it until it’s ready to remove. By using this cooking method you’ll end up with a crispy top and juicy medium-rare to medium flesh at the bottom.Number of Servings: 4
Ingredients
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4 1-inch thick salmon fillets (about 4-ounces each)
1/2 teaspoon kosher salt
3 tablespoons olive oil
2 garlic cloves, thinly sliced
4 ounces baby arugula, rinsed and drained well
4 ounces baby spinach, rinsed and drained well
1 tablespoon red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Directions
Season salmon fillets with 1/2 teaspoon salt and allow to rest at room temperature 15 minutes.
Heat olive oil in a large non-stick skillet over medium-high heat; carefully add salmon, skin side up. Immediately reduce heat to medium and cook 3 to 4 minutes, covering skillet with lid after 2 minutes. Remove salmon from skillet and set aside, keeping warm.
Remove all oil from skillet. Return to medium heat and add garlic; cook 30 seconds, stirring constantly. Add arugula and spinach and cook, tossing occasionally, until greens start to wilt, about 90 seconds. Stir in vinegar and cook until it has almost evaporated, about 30 seconds. Season to taste with salt and pepper.
Divide greens between 4 serving plates, top with salmon and drizzle any remaining juices from pan over salmon.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SAMVICARS.
Heat olive oil in a large non-stick skillet over medium-high heat; carefully add salmon, skin side up. Immediately reduce heat to medium and cook 3 to 4 minutes, covering skillet with lid after 2 minutes. Remove salmon from skillet and set aside, keeping warm.
Remove all oil from skillet. Return to medium heat and add garlic; cook 30 seconds, stirring constantly. Add arugula and spinach and cook, tossing occasionally, until greens start to wilt, about 90 seconds. Stir in vinegar and cook until it has almost evaporated, about 30 seconds. Season to taste with salt and pepper.
Divide greens between 4 serving plates, top with salmon and drizzle any remaining juices from pan over salmon.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SAMVICARS.