Pan-Seared Salmon with Spinach
Featuring: Herbes De Provence EVOO, and Traditionale Balsamic
- 1 tablespoon of Traditionale Balsamic Vinegar
1 lb salmon fillets (3 or 4 salmon fillets)
¼ teaspoon salt
3 cloves garlic minced
¼ cup sun-dried tomatoes chopped
1 cup artichoke hearts chopped
2 tablespoons capers drained
6 oz spinach fresh
Heat 1 tablespoon of olive oil in a large skillet on medium-high heat.
Season salmon fillets with salt.
When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat.
Reduce heat to medium.
Flip the salmon fillets to the other side (skin side down). Sear for another 4 or 5 minutes on medium heat until salmon is flaky.
Remove salmon from the skillet.
To the same, now empty, skillet, add chopped sun-dried tomatoes, minced garlic, chopped artichokes, capers. Cook, stirring, for 1 minute.
Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes. Season with salt if needed.
Add pan-seared salmon on top of the vegetable mixture. Drizzle Traditionale Balsamic over plated salmon.