Pan-Roasted Salmon with Spinach and Meyer Lemon
This heart-healthy recipe not only shows how much you love your Valentine, but that you care about his or her heart, literally and symbolically.
- 2 - 4 oz. salmon fillets
- 2 tsp Fresh to Market Extra Virgin olive oil, divided
- 1 bag (9 oz.) fresh spinach
- 1 Meyer lemon, zested
- 2 cloves garlic, slivered
- 1 tbsp minced white onion
- 1 tbsp shredded fresh basil
- ¼ cup dry white wine
Heat 1 tsp olive oil in a pan; add onion. Saute until onion is translucent. Add garlic and saute until garlic is fragrant (do not brown the garlic, or it will turn bitter). Add spinach, toss, turn off heat and cover to wilt. Season with salt and pepper. Add the juice and zest of ½ lemon and set aside.
Meanwhile heat ½ tsp olive oil in an oven-proof skillet until shimmering, but not smoking; season fish with salt and pepper. Sear fish skin side up until golden brown, turn fish over (skin side down) and carefully pour in the white wine. Place pan in a 350°F oven for 5–6 minutes or until done to your liking.
Make a bed of the sauteed spinach, top with one salmon fillet. Finish with ½ tsp olive oil, lemon zest, lemon juice and fresh shredded basil.