Pan-Seared Salmon with Greens
Crisp-skinned salmon portions with a quick pan of green vegetables.
Everything you'll need
- 4 (about 180 g each) Salmon portions, skin on$16.90
- 200 g Baby spinach
- 2 cloves Garlic, sliced
- 1 Lemon
- 1 tbsp Olive oil
- to taste Salt and pepper
The method
- 1
Pat the salmon dry and season the skin well with salt.
- 2
Heat the oil in a non-stick pan over medium-high. Lay the salmon in skin-side down and press flat for a few seconds.
- 3
Cook undisturbed for five to six minutes until the skin is crisp and the flesh has turned pale most of the way up, then flip and cook one more minute. Lift out to rest.
- 4
In the same pan, soften the garlic, add the spinach and a pinch of salt, and toss until just wilted.
- 5
Squeeze lemon over the salmon and serve on the greens.
About this dish
A good piece of salmon needs very little. Start it skin-side down in a hot pan and leave it alone, and the skin crisps while the flesh cooks gently from below. Flip it for the last minute only. While it rests, wilt some greens in the same pan so nothing is wasted. It is a light, fresh dinner that lands in under twenty minutes.
