Peppery Salmon With Garlic Tomato Spinach Food

PAN SEARED SALMON WITH CREAMY SPINACH AND TOMATOES

Pan Seared Salmon with Creamy Spinach and Tomatoes image

Pan seared salmon served in a creamy sauce with garlic, spinach and tomatoes. It's an easy weeknight meal and a delicious seafood dish to serve at your next dinner party!

Provided by Sarah | AwayFromTheBox

Time 30m

Number Of Ingredients 12

Ingredients

2 TB olive oil
4 6oz salmon fillets, skin on and patted dry
salt
pepper
3 TB butter
4 cloves garlic, minced
1 1/2 c. cherry tomatoes, halved
2 c. fresh baby spinach
1/2 c. heavy cream
1/4 c. Parmesan cheese, grated
1 TB chopped Italian parsley
4 leaves fresh basil

Steps:

Place the olive oil in a large skillet over medium high heat. Sprinkle salt and pepper over both sides of the salmon. When the oil is shimmering, place one salmon fillet skin side down and gently press on the top with a flexible spatula to keep the salmon from shrinking for 15-20 seconds. Repeat for every fillet. Reduce heat to medium and cook all of them for 6-8 minutes, or until the salmon changes color (gets paler) about two-thirds up the sides for an internal temperature of 120°F. Flip and cook for another 60 seconds. Remove to a plate and set aside.
Add butter and deglaze the pan (scrape up brown bits from the salmon, if any). Add the garlic and saute for about 1 minutes, or until the garlic is fragrant and not burned. Add the cherry tomatoes and simmer for 5 minutes, or until the tomatoes start to burst. Stir in the spinach and cook for 1 minute, or until wilted.
Stir in the heavy cream, Parmesan and Italian parsley. Reduce heat to low and simmer for 3-5 minutes. Place the salmon back in the skillet and garnish each with a leaf of fresh basil. Spoon the sauce on top and cook for 2-3 minutes. Serve immediately on a bed of lemon rice or roasted veggies.

SAUTEED SPINACH AND PEPPERS

Sauteed Spinach and Peppers image

We often steam our fresh spinach and eat it plain. But this version dressed up with red pepper, onion and garlic is a nice change. It is really quick and tasty-and pretty, too.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 large sweet red pepper, coarsely chopped
1 small red onion, finely chopped
3 garlic cloves, minced
8 cups packed fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar

Steps:

In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.

Nutrition Facts :

BAKED SALMON WITH TOMATOES, SPINACH AND MUSHROOMS

Baked Salmon With Tomatoes, Spinach and Mushrooms image

If you're looking for a tasty, low carb and healthy way to cook fish, try this! The original recipe calls for salmon but you can substitute red snapper or orange roughy fillets for the salmon. This recipe comes from a Kraft pamphlet which I picked up in the supermarket!

Provided by BrendaM

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 (100 g) salmon fillets
2 cups chopped fresh spinach
1 cup sliced mushrooms
1 medium tomatoes, chopped
1/3 cup Kraft sun-dried tomato salad dressing

Steps:

Place salmon fillets, skin sides down in a baking dish which has been sprayed with a non stick cooking spray (Pam or similar).
Mix remaining ingredients until well blended, then spoon over the salmon.
Bake at 375 degrees F for 20- 25 minutes or until the salmon flakes easily with a fork.

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