Easiest Way to Make Perfect Salmon With Spinach & Tomatoes

Salmon With Spinach & Tomatoes. Then, spinach is lightly sauteed together with garlic, sun-dried tomatoes, artichokes, and capers. Pan-seared salmon fillets are served over the bed of sauteed vegetables. Spinach is packed with nutrients and antioxidants. Serve salmon with spinach mixture and lemon wedges. Baked Salmon with Yogurt Valentina's Corner.

Heat oil in a large nonstick skillet over medium-high heat. Continue to saute until spinach is wilted and most of the liquid has evaporated. Sprinkle salmon with salt and pepper. You can cook Salmon With Spinach & Tomatoes using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Salmon With Spinach & Tomatoes

1. You need 2 of salmon fillets.
2. You need 8 of cherry tomatoes, halved.
3. You need 3 handfuls of spinach.
4. You need 1 tsp of sesame oil.
5. You need of Sauce.
6. You need 4 tbsp of Tamari (or soy) sauce.
7. You need 2 tbsp of honey.
8. It's 1 tbsp of rice vinegar.
9. It's Pinch of chilli flakes.
10. You need 1 inch of ginger grated.
11. It's 4 of spring onions (save some green ends for the garnish).
12. Prepare of Coriander for garnish.

The salmon will start to release when ready. The key here, even after flipping, is to not touch the salmon. Just let it get nice and crispy. I love using one pan for this recipe!!

Salmon With Spinach & Tomatoes instructions

1. Whisk together the sauce ingredients and set to one side..
2. Put the salmon on a foiled baking tray and bake at 190 C in the oven for 13-15 minutes depending on how you like your salmon..
3. While the salmon is cooking, fry the tomatoes in the sesame oil in a large frying pan. Put the spinach on the top and let it wilt down..
4. In a small frying pan or saucepan, add the sauce ingredients and bring them to the boil for a few minutes letting it reduce down slightly..
5. Serve on top of rice or rice noodles, place the spinach then the salmon, then spoon the sauce over and garnish with the greens..

Just wipe up any excess oil and start on the spinach in the same pan while your salmon rests. Spoon the spinach onto plates, then top with the salmon. Gently heat the crème fraîche in the pan with a squeeze of the lemon juice, the capers and parsley, then season to taste. Be careful not to let it boil. Spoon the sauce over the fish, then serve with lemon wedges.