Description
A quick and nourishing dish featuring blackened salmon paired with garlicky spinach, creating a flavor-packed meal that’s easy to prepare.
Ingredients
Scale
- 2 fillets wild salmon (Alaskan Coho, Chinook, or Sockeye)
- 2 tablespoons melted butter (plus more for garnishing)
- 2 teaspoons Paul Prudhomme Blackened Redfish Magic (or your own homemade blend)
- 2 cloves garlic (sliced thinly)
- 5 ounces baby spinach (4–5 cups)
Instructions
- Heat a cast iron skillet over medium heat until hot.
- Brush melted butter over the skin side of salmon and place skin side down on the hot skillet.
- Reduce heat to medium-low and cook for 2-3 minutes.
- Brush butter on the flesh side and sprinkle about 1 teaspoon of seasoning on each fillet.
- Flip the salmon and cook the other side for 2-3 minutes.
- Gently remove the skin with a spatula if desired.
- Butter and season this side of the salmon as well.
- Just before the fish is cooked through, flip once more and add garlic to the skillet with the remaining melted butter.
- Add spinach on top of the fish and stir to mix.
- Once the spinach begins to wilt, remove from heat.
- Add a thin slice of butter on top of each fillet and serve over spinach.
Notes
Expert Tip: Keep a close eye on the salmon to avoid overcooking; it should flake easily with a fork when done.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg