Pan Seared Salmon Recipe
Recipe information
Make Pan Seared Salmon in just 1h . creamy parmesan sun dried tomato sauce / wilted spinach / black rice / heirloom carrots
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Ingredients
For the Salmon
For the Creamy Parmesan Sun Dried Tomato Sauce
For the Wilted Spinach
For the Black Rice
For the Heirloom Carrots
Cooking the Black Rice
1. Prepare the Black Rice
Rinse the black rice under cold water. In a medium pot, combine black rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and the water is absorbed.
Preparing the Heirloom Carrots
Cooking the Spinach
3. Wilt the Spinach
In the same skillet, add olive oil and heat over medium heat. Add fresh spinach and cook until just wilted, about 2-3 minutes. Season with salt to taste. Remove from heat and set aside.
Making the Sauce
4. Prepare the Creamy Sauce
In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in chopped sun-dried tomatoes, heavy cream, and grated parmesan cheese. Allow to simmer for about 5-7 minutes, stirring constantly until the sauce thickens. Stir in chopped basil and set aside.
Cooking the Salmon
5. Pan-Seared Salmon
In a large skillet, heat olive oil over medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet and cook for 4-5 minutes until crispy. Flip the salmon and cook for an additional 3-4 minutes until cooked through.
Plating
6. Assemble the Dish
On each plate, add a serving of black rice, top with wilted spinach, place a salmon fillet on top, and drizzle with creamy parmesan sun-dried tomato sauce. Arrange sautéed heirloom carrots on the side.
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