Tuscan Garlic Salmon Skillet with Spinach and Cherry Tomatoes
Ingredients:
- 4 salmon fillets (skin on or off)
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves
- 1/2 cup low-sodium chicken broth (or vegetable broth)
- 1/4 cup fresh basil, chopped (optional)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Zest of 1 lemon (for garnish)
Directions:
- Season the Salmon: Pat the salmon fillets dry with a paper towel and season both sides with salt, black pepper, and smoked paprika. Set aside.
- Sear the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, place the salmon fillets flesh-side down and sear for 3-4 minutes per side until golden brown and cooked through. Remove the salmon from the skillet and set aside.
- Sauté Garlic and Tomatoes: In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 1 minute, until fragrant. Add the halved cherry tomatoes and cook for 2-3 minutes, allowing them to soften and release their juices.
- Wilt the Spinach: Add the spinach leaves to the skillet and stir for about 2 minutes, until the spinach has wilted down.
- Make the Sauce: Pour in the chicken or vegetable broth and stir in the dried oregano and fresh basil (if using). Let the sauce simmer for 2-3 minutes to meld the flavors.
- Combine and Heat Through: Return the salmon fillets to the skillet, placing them over the spinach and tomatoes. Spoon some of the sauce over the salmon and allow it to simmer for 2-3 minutes so the flavors can combine and the salmon is heated through.
- Serve: Plate the salmon fillets, spooning the spinach and tomato mixture over the top. Finish with a sprinkle of fresh basil or a zest of lemon for an extra burst of flavor.
Prep time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Calories: Approximately 340 kcal per serving
