Pan-seared Salmon with Creamy Spinach and Tomatoes

Photo credit: Unsplash

This delicious salmon dish contains high levels of anti-inflammatory omega-3 fatty acids which has earned it a permanent spot on the superfoods list.

This recipe serves it with baby spinach and juicy tomatoes for an easy weeknight meal that is also special enough to serve at a family celebration.

Serves 4

Ingredients

2 tbsp olive oil
4 small salmon fillets or 1 large fillet, skin on and patted dry
salt and freshly ground black pepper

For the sauce
50g cold unsalted butter, cut into cubes
2 cloves garlic, finely chopped
120ml double cream or crème fraîche
300g cherry tomatoes, chopped
60g baby spinach leaves
2 leeks, trimmed and finely sliced
juice of half a lemon
1 tbsp chopped parsley
Fresh basil leaves, torn, to serve

Method

Place the olive oil into a large frying pan over a medium high heat. Season both sides of the salmon fillets with salt and pepper. When the oil is shimmering, place one salmon fillet into the pan, skin side down and gently press on the top with a flexible spatula for 15-20 seconds to stop the salmon from shrinking. Repeat for each fillet.

Reduce the heat to medium, and cook all of the fillets for a further 6-8 minutes, or until the salmon changes colour (it will become paler) about two thirds up the sides of each fillet. If you are using one larger fillet then cooking time will be longer. Turn the fillets and cook for another minute until just cooked through. Remove onto a plate and set aside.

Add the butter to the pan and allow to melt, scraping up any brown bits from the salmon. Add the chopped garlic and allow to sauté for 1 minute, or until the garlic is fragrant but not burnt. Add the cherry tomatoes and leeks and simmer for 5 minutes. Stir in the spinach leaves and cook for a further minute, or until wilted. Stir in the cream, lemon juice and parsley, reduce the heat to low and simmer uncovered for 3-5 minutes to allow the sauce to thicken slightly. Season to taste.

Place the salmon back into the frying pan. Spoon some of the sauce over the top and cook gently for 2-3 minutes to reheat. Serve immediately on a bed of brown or cauliflower rice, lentils or roasted vegetables. Garnish with torn basil leaves.

Cooking tip:

To stop your salmon fillets sticking to the pan, pat the skin as dry as possible and allow to sit skin-side up at room temperature for at least 10 minutes before cooking. A cold, wet fish will rapidly reduce the heat in your frying pan, which will prevent the skin from cooking quickly enough and cause it to stick.