Pan Roasted Salmon Recipe
sautéed spinach, charred tomato, crispy leek, herb olive oil
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Ingredients
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Main Ingredients
Sautéed Spinach
Charred Tomato
Crispy Leek
Herb Olive Oil
Method
Preparation of Herb Olive Oil
Make the Herb Olive Oil
In a blender, combine the fresh herbs, olive oil, and salt. Blend until smooth. Set aside.
Charred Tomato
Prepare Charred Tomatoes
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add cherry tomatoes and sprinkle with salt. Cook for 5-7 minutes, turning occasionally until they are charred and blistered. Remove from heat and set aside.
Crispy Leek
Fry the Leeks
In a bowl, toss the thinly sliced leeks with flour and salt. Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Add the leeks and fry until golden brown and crispy, about 5-6 minutes. Drain on paper towels and set aside.
Sautéed Spinach
Sauté the Spinach
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the fresh spinach, salt, and pepper. Cook until the spinach is wilted, about 3-4 minutes. Remove from heat and set aside.
Pan Roasted Salmon
Cook the Salmon
Season the salmon fillets with salt and black pepper. In a large oven-safe skillet, heat 4 tablespoons of olive oil over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes until the skin is crispy. Carefully flip the salmon and transfer the skillet to a preheated oven at 400°F (200°C). Roast for an additional 6-8 minutes until cooked through.
Plating
Serve
On a serving plate, place a portion of sautéed spinach, top with a salmon fillet, add charred tomatoes, and sprinkle with crispy leeks. Drizzle with herb olive oil before serving.
