Pan-Seared Salmon with Spinach & Tomato Cream Sauce

Pan-Seared Salmon with Spinach & Tomato Cream Sauce

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Serving 4

Time: 60 min

Ingredients:

• 4 salmon fillets

• 1/2 cup whole milk

• 1/4 cup all-purpose flour

• 1/4 teaspoon salt, to Taste

• 1/4 teaspoon ground black pepper, to Taste

• 2 tablespoons olive oil

• 1/2 tablespoons avocado oil

• 1 cup chopped onion

• 1 clove garlic, minced

• 1 (14.5-ounce) can diced tomatoes

• 1 cup water

• 1 teaspoon sugar

• 1/2 teaspoon dried thyme

• 1/4 teaspoon crushed red pepper flakes

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 4 cups fresh baby spinach

• 1/4 cup chopped fresh basil

• 1/2 cup heavy cream

Instructions:

Pan - Seared Salmon

1. Heat 1/2 tbsp avocado oil over medium to medium-high heat in a medium sized skillet for a few minutes. (Use a large skillet if preparing more than one piece of salmon.)

2. Remove salmon from packaging and pat dry with a paper towel on both sides. Spray each side with avocado oil spray (or apply a thin layer of avocado oil using a silicone brush). Season with fresh cracked black pepper, to taste.

3. Add salmon to the heated pan and let cook for about 3-4 minutes on one side. Flip and cook for 3-4 minutes on the other side. It should be crispy and cooked through.

4. Use a meat thermometer to ensure that the salmon has reached an internal temperature of 145 F. When it has, remove from pan and serve hot as desired.

Sauce

1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic. Cook, stirring, until the vegetables are softened, about 5 minutes.

2. Add the tomatoes, water, sugar, thyme, red pepper flakes, salt, and black pepper. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 10 minutes.

3. Stir in the spinach and basil. Cook until the spinach is wilted, about 5 minutes.

4. Stir in the heavy cream. Simmer for 5 minutes.

5. Serve the salmon fillets with the sauce.

Things you need to know about pan-seared salmon

• Things get steamy — use a higher heat cooking oil, like avocado oil

• Get a splatter guard — trust me, you will thank me later

• Thaw your salmon first, or buy it fresh

• Either way, cook until it reaches an internal temperature of 145 F. Don’t have a meat thermometer?