Pan-Seared Salmon with Wilted Greens

By • April 16, 2015 2 Comments

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Author Notes: The trick to perfectly cooked salmon is to leave it alone. Once you add it to the pan, don't move it until it's ready to remove and you'll end up with a crispy top and juicy, medium-rare to medium flesh at the bottom.
This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/pan-seared-salmon-wilted-greens
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Serves 4

  • 4 1-inch thick salmon fillets (about 4 oz each)
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 4 ounces baby arugula, rinsed and drained well
  • 4 ounces baby spinach, rinsed and drained well
  • 1 tablespoon red wine vinegar
  • 1/4 tablespoon kosher salt
  • 1/4 teaspoon black pepper
  1. Season salmon fillets with 1/2 teaspoon salt and allow to rest at room temperature, 15 minutes.
  2. Heat olive oil in a large non-stick skillet over medium-high heat. Carefully add salmon, skin side up. Immediately reduce heat to medium and cook 3 to 4 minutes, covering skillet with lid after 2 minutes. Remove salmon from skillet and set aside, keeping warm.
  3. Heat olive oil in a large non-stick skillet over medium-high heat. Carefully add salmon, skin side up. Immediately reduce heat to medium and cook 3 to 4 minutes, covering skillet with lid after 2 minutes. Remove salmon from skillet and set aside, keeping warm.
  4. Divide greens between 4 serving plates, top with salmon, and drizzle any remaining juices from pan over salmon.

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