PREP TIME: 5 MINS | COOK TIME: 15 MINS | YIELD: 4 servings
Healthy and delicious – this Tuscan Garlic Salmon Fillets with Spinach and Tomatoes is the perfect weeknight meal that you can easily whip up in no time. It’s a simple and basic recipe with excellent and impressive flavors. This mouthwatering salmon dish pairs perfectly with steamed/roasted veggies, white or brown rice, or even pasta. For any leftovers, keep them in an airtight container for up to 3 days in the fridge.
INGREDIENTS
2 tbsp olive oil
1 pound (450 grams) of salmon fillets
1 tbsp olive oil or unsalted butter
1/4 tsp red pepper flakes
1 tsp Italian seasoning
4 cloves garlic, minced
1 medium onion, chopped
4 Roma tomatoes, chopped
1/2 c. (60ml) vegetable or chicken stock (or dry white wine)
6 ounces of fresh spinach
2 tbsp high-quality olive oil, optional
1/4 c. fresh basil leaves, chopped
1 tsp smoked paprika or more, to taste
Kosher salt and freshly ground black pepper, to taste
HOW TO MAKE TUSCAN GARLIC SALMON SKILLET WITH SPINACH AND TOMATO
Step 1: In a large skillet, heat 2 tbsp olive oil over medium-low heat. Once the oil is hot, add the salmon fillets to the skillet and sprinkle with red pepper flakes, paprika, Italian seasoning, and salt. Sear the salmon for about 5 minutes over medium heat until all sides are cooked through. On a plate, transfer the cooked salmon and set it aside.
Step 2: Add another 1 tbsp of olive oil to the same skillet over medium heat (or melt 1 tbsp butter). Then, add the garlic and chopped onion. Gently cook until aromatic and translucent. Next, add the chopped tomatoes, along with the chopped fresh basil leaves, fresh spinach, and vegetable or chicken stock (or white wine). Continue to cook for another 3 to 5 minutes over medium heat until the spinach is slightly wilted and the tomatoes release some of their juices. If needed, adjust the seasoning.
Step 3: To the skillet, return the salmon and quickly reheat. Just before serving, drizzle the salmon with good quality olive oil for more taste. Enjoy the salmon right away. Enjoy!
Nutrition Facts:
Energy 370.54 kcal, Fat 26.5 g, Protein 25.39 g, Carbs 8.95 g, Saturated Fat 3.79 g, Polyunsat Fat 5.12 g, Monounsat Fat 16.11 g, Sugar 4.22 g, Cholesterol 61.88 mg, Sodium 187.51 mg, Potassium 1041.68 mg, Fiber 2.61 g
Ingredients
- 2 tbsp olive oil
- 1 pound (450 grams) of salmon fillets
- 1 tbsp olive oil or unsalted butter
- 1/4 tsp red pepper flakes
- 1 tsp Italian seasoning
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 4 Roma tomatoes, chopped
- 1/2 c. (60ml) vegetable or chicken stock (or dry white wine)
- 6 ounces of fresh spinach
- 2 tbsp high-quality olive oil, optional
- 1/4 c. fresh basil leaves, chopped
- 1 tsp smoked paprika or more, to taste
- Kosher salt and freshly ground black pepper, to taste
Instructions
Step 1: In a large skillet, heat 2 tbsp olive oil over medium-low heat. Once the oil is hot, add the salmon fillets to the skillet and sprinkle with red pepper flakes, paprika, Italian seasoning, and salt. Sear the salmon for about 5 minutes over medium heat until all sides are cooked through. On a plate, transfer the cooked salmon and set it aside.
Step 2: Add another 1 tbsp of olive oil to the same skillet over medium heat (or melt 1 tbsp butter). Then, add the garlic and chopped onion. Gently cook until aromatic and translucent. Next, add the chopped tomatoes, along with the chopped fresh basil leaves, fresh spinach, and vegetable or chicken stock (or white wine). Continue to cook for another 3 to 5 minutes over medium heat until the spinach is slightly wilted and the tomatoes release some of their juices. If needed, adjust the seasoning.
Step 3: To the skillet, return the salmon and quickly reheat. Just before serving, drizzle the salmon with good quality olive oil for more taste. Enjoy the salmon right away. Enjoy!
