Pan Seared Salmon with Orange Juice, Wilted Spinach and Arugula
Description
Make an elegant and easy meal in about 15 minutes with this healthy, delicious recipe. The dark crust has a wonderful texture and flavor from searing it in olive oil. Serve it on a bed or wilted baby spinach and arugula.
Ingredients
1 T. garlic powder
1 T. dried oregano
¾ t. seasoned salt
½ t. freshly ground black pepper
½ t. paprika, smoked paprika or hot paprika
4 salmon fillets (6 oz. each)
6-8 oz. fresh baby spinach
3-4 T. olive oil, divided
1 c. baby arugula
pinch of salt
freshly squeezed juice from 1 orange
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Spice mix:
In a small bowl, combine garlic powder, oregano, seasoned salt, pepper, and paprika.
Pat the salmon fillets dry with paper towels; season on both sides with the spice mix; set aside.
Heat 1 T. olive oil in a skillet on medium-high heat; add spinach and give it a few turns until warmed through and wilted; turn off heat. Toss in arugula, a pinch of salt and 3 T. freshly squeezed orange juice; mix with a wooden spoon. Transfer and arrange it nicely on a serving platter; set aside.
In a large heavy or cast iron skillet, heat 2-3 T. olive oil on high heat. Turn heat to medium-high and add the salmon fillets. Cook 4-5 minutes on one side, when the bottom is firm and brown, turn over and cook for another 2 minutes or so on second side. Remove from heat.
Place salmon on top of the wilted spinach and arugula that has been arranged on a serving platter. Pour the remainder of the orange juice on top of the salmon.
Serve immediately.
4 servings