Spring time brings refreshing ingredients!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Ingredients
1 ½ lbs. Fresh Atlantic Salmon, skin on
Salt and Pepper (for seasoning)
2 Tbsp. Extra Virgin Olive Oil
8 Tbsp. Unsalted Butter
2 Shallots, diced
5 Cloves of Garlic, minced
1 Large Lemon
2 Tbsp. Capers
1 Bunch of Italian Parsley, finely chopped
16 oz. Rainbow Tomatoes, each sliced in half
8 oz. of a Dry White Wine, I used Sauvignon Blanc
2 cups Fresh Baby Spinach
Needed Supplies
Cast Iron Skillet or Large Pan
Large Turner
Oven Mittens, if using a cast iron
Cutting Board
Knife for Cutting
Garlic Mincer (optional)
Instructions
First prepare the salmon by seasoning the fleshy side with salt and pepper, you don't need to season the skin. For this recipe we will be leaving the skin on and pan searing it to get extra crispy. Set aside while you prepare the remaining ingredients.
Dice and chop the shallots, garlic, parsley, tomatoes, and baby spinach. Set aside. For the lemon, cut it in half. Save one half for the butter sauce, and slice the other half into thin slices - we will be using this for garnish.
Next, heat your cast iron on the stove on a medium heat. If using a cast iron, be sure that your pan is completely heated to prevent the salmon from sticking to the pan. Once your cast iron or pan is heated, add in the olive oil and 4 tablespoons of butter.
When the butter has melted, place your salmon into the pan - skin side down first. DO NOT touch or move the salmon around. Leaving the salmon alone will allow the skin to cook and become crispy.
After about 3 minutes, use your turner to check if the salmon separates from the pan without resistance. If it doesn’t, continue to let it cook for another 2 minutes. If you’re able to slide and lift the salmon from the pan with nothing sticking, it’s time to flip.
Continue to cook the salmon, flesh side down now, for an additional 3-5 minutes - or until you reach an internal temp of about 140 degrees Fahrenheit.
Remove the salmon from the pan and place onto a serving dish. Next, we will make the white wine butter. Reduce heat to medium-low heat.
In the same cast iron or pan, add in the shallots and garlic. Saute until they become fragrant. Squeeze the remaining half lemon juice into the pan.
Now add in the capers, parsley, tomatoes, and white wine. Give it a good mix and combine everything together.
Add in the remaining 4 tablespoons of butter and continue to mix everything together. Turn the heat down to low and simmer for about 5-10 minutes.
Last but not least, add in the baby spinach and continue to cook until the spinach has wilted a little bit. Season with salt and pepper to taste.
Finally, garnish your salmon with the thin slices of lemon and pour the sauce with veggies over the salmon. Enjoy!
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