Pan Seared Salmon with Orange Juice, Wilted Spinach and Arugula
Recipes Healthy Cooking Holidays Main Dish Quick and Easy Seafood
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
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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