Pan Seared Salmon Recipe

1. Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides evenly with kosher salt (about 1/4 tsp per side) and freshly ground black pepper.

2. Heat pan

Place a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add 2 tablespoons olive oil and let it heat until shimmering but not smoking, about 1–2 minutes.

3. Sear skin-side

Carefully place salmon fillets skin-side down in the hot pan, pressing gently with a spatula for 10 seconds to ensure even contact. Reduce heat to medium and cook skin-side down without moving for 4–6 minutes, depending on thickness, until skin is crisp and cooked about two-thirds of the way up the sides.

4. Finish and baste

Flip fillets and add 1 tablespoon butter to the pan. Tilt the pan slightly and spoon the melted butter over the top of the salmon (basting) for 30–60 seconds, cooking until just opaque in the center (internal temperature 120–125°F for medium-rare to 130°F for medium). Remove salmon to a warm plate and tent loosely with foil; allow to rest 2–3 minutes. Serve with lemon wedges.

5. Bring a large pot of salted water to a gentle boil. Add gnocchi and cook according to package instructions (usually 2–3 minutes) until they float to the surface. Using a slotted spoon, transfer gnocchi to a bowl and set aside, reserving a little cooking water (about 2 tablespoons).

6. In a medium nonstick skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the cooked gnocchi in a single layer and sauté, stirring occasionally, until edges are golden and slightly crisp, 3–5 minutes.

7. If gnocchi seem dry, add 1–2 tablespoons reserved cooking water. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Remove from heat and toss with 1 ounce grated Parmesan until slightly melted and coating the gnocchi. Keep warm.

8. Heat a large wide skillet over medium heat and add 1 tablespoon olive oil (use oil from sundried tomatoes jar if available) and the thinly sliced sundried tomatoes. Cook 30 seconds to 1 minute to flavor the oil.

9. Add the minced garlic and sauté for about 20–30 seconds until fragrant but not browned.

10. Add the baby spinach in batches, turning with tongs as it wilts so all leaves cook evenly. This will take 2–3 minutes total. If the pan gets dry, add a splash (1–2 tablespoons) of water to help steam the spinach.

11. Season the wilted spinach and sundried tomatoes with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon lemon juice. Remove from heat and stir in the chiffonade of 6 basil leaves. Keep warm.

12. Divide gnocchi among four plates, placing a portion to one side. Spoon a generous portion of the sautéed spinach and sundried tomatoes beside the gnocchi.

13. Place one pan-seared salmon fillet on each plate, skin-side up or down per preference. Spoon any pan juices over the fillet. Garnish with an extra basil leaf or two and serve with lemon wedges.

14. Optional: grind a little extra black pepper over everything and sprinkle remaining Parmesan over gnocchi if desired.