Weeknight Salmon with Spinach and Tomatoes
This easy meal is on the table in less than 30 minutes, perfect for a busy weeknight. It uses just a handful of ingredients and is loaded with good-for-your greens and brain-boosting Omega-3 fats. This recipe makes two servings.
PREP TIME
5 minutes
COOK TIME
20 minutes
Ingredients
1 pound salmon filet, boned, skin removed and sliced into 2" strips
8-10 cherry tomatoes, sliced
6 ounces baby spinach leaves
2 cloves garlic, minced
1 small yellow onion, chopped
1 tablespoon olive oil
1/4 cup heavy cream
1/3 cup dry white wine (or veggie stock)
Salt and pepper, to taste
8-10 cherry tomatoes, sliced
6 ounces baby spinach leaves
2 cloves garlic, minced
1 small yellow onion, chopped
1 tablespoon olive oil
1/4 cup heavy cream
1/3 cup dry white wine (or veggie stock)
Salt and pepper, to taste
Directions
Heat oil in a heavy skillet to medium-high on the stove top. Add salmon and sear for 4 minutes, flip and cook for another 4 minutes. Remove salmon and set aside on a plate.
To the same pan add onion and cook for 4-5 minutes. Add garlic and cook for one more minute. Deglaze the pan with the wine or stock, making sure to scrape up the brown bits from the bottom of a pan with a wooden spoon. Reduce heat to medium and add spinach and tomatoes. Stir and cook for 2-3 minute until the spinach wilts. Add cream and stir. Nestle the salmon back into the pan and cook for 3 more minutes. Season to taste and serve.
To the same pan add onion and cook for 4-5 minutes. Add garlic and cook for one more minute. Deglaze the pan with the wine or stock, making sure to scrape up the brown bits from the bottom of a pan with a wooden spoon. Reduce heat to medium and add spinach and tomatoes. Stir and cook for 2-3 minute until the spinach wilts. Add cream and stir. Nestle the salmon back into the pan and cook for 3 more minutes. Season to taste and serve.
Looking for inspiration? Try these recipes:
Aguadito de Pollo
Slow Cooker Chicken Cacciatore
Roasted Beet and Goat Cheese Salad with Orange Vinaigrette
