Pan-Seared Salmon with Spinach and Tomato Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

4 salmon fillets, about 1.5 lb total (680 g total)
3 tbsp (45 ml) olive oil, divided
4 cups (120 g) fresh spinach, washed and drained
2 cups (300 g) cherry tomatoes, halved
1 lemon, juiced
Salt and pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the salmon fillets with salt and pepper. Heat 2 tablespoons (30 ml) of olive oil in a non-stick skillet over medium-high heat.
2. Add the salmon fillets, skin-side down, and sear until the skin is crispy and the salmon is cooked to your liking, about 4-5 minutes per side. Remove from the skillet and set aside.
3. In a large bowl, toss the spinach and cherry tomatoes with the remaining olive oil, lemon juice, and a pinch of salt and pepper.
4. Serve the salmon fillets on a bed of the spinach and tomato salad. Drizzle any remaining dressing over the top if desired.

1. Season the salmon fillets with salt and pepper. Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat.
2. Add the salmon fillets, skin-side down, and sear until the skin is crispy and the salmon is cooked to your liking, about 4-5 minutes per side. Remove from the skillet and set aside.
3. In a large bowl, toss the spinach and cherry tomatoes with the remaining olive oil, lemon juice, and a pinch of salt and pepper.
4. Serve the salmon fillets on a bed of the spinach and tomato salad. Drizzle any remaining dressing over the top if desired.