Salmon with Tomatoes and Spinach
This salmon with tomatoes and spinach is seared salmon fillets seasoned and cooked to perfection. Topped off with juicy tomatoes and fresh spinach.
Servings: 3
Calories: 462kcal
Ingredients
- 1 lb salmon
- 3 cups fresh spinach
- 2 cups grape tomatoes halved
- 1 small onion finely diced
- 2 garlic cloves finely minced
- 1/2 lemon
- 1/2 cup chicken stock or white wine
- 2 tbsp butter
- salt and pepper to taste
- pinch red crushed pepper optional
- 3 tbsp oil
Instructions
- Heat oil over medium-high heat in a large skillet. While the oil warms up, season the salmon fillets on all sides generously.
- Add the salmon fillets to the skillet, skin side down. Reduce the heat to medium and cook for 4-5 minutes on each side or until it reaches an internal temperature of 125 degrees F. Remove the salmon from the skillet and set it aside.
- Add the butter and onions to the skillet and cook for 1-2 minutes. Stir in the fresh garlic and red crushed pepper and cook until fragrant.
- Stir in the tomatoes and spinach and cook for 1 minute. Add the chicken stock and cook for 15-20 minutes or until the tomatoes burst. Season with salt and pepper. Place the salmon back in the skillet, squeeze some lemon juice over the salmon fillets, cover, and cook for 30 seconds. Enjoy!
Notes
- Season the salmon generously on all sides with salt and pepper.
- Don't overcook the salmon. Pan-sear the salmon fillets in olive oil for 4-5 minutes on each side or until it reaches an internal temperature of 125 degrees F.
- Cook the spinach and tomatoes for 15-20 minutes or until the tomatoes burst and are no longer firm.
Nutrition
Calories: 462kcal | Carbohydrates: 11g | Protein: 33g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 221mg | Potassium: 1255mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3940IU | Vitamin C: 34mg | Calcium: 75mg | Iron: 3mg