Ingredients:
– 4 salmon fillets (skinless)
– 2 cups cherry tomatoes
– 2 cups fresh spinach leaves
– 3 tablespoons olive oil
– 2 garlic cloves, minced
– 1/2 cup vegetable broth
– 1 tablespoon lemon juice
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh basil for garnish
Directions:
1. *Prepare Cherry Tomatoes:*
– Heat 1 tablespoon of olive oil in a skillet over medium heat. Add cherry tomatoes and cook until they soften and start to blister. Set aside.
2. *Cook Salmon:*
– Pat the salmon fillets dry and season with salt and pepper. Heat 1 tablespoon of olive oil in the same skillet. Sear salmon on each side for 4-5 minutes until golden brown and cooked through. Remove and set aside.
3. *Sauté Spinach:*
– In the same skillet, add 1 tablespoon of olive oil and minced garlic. Cook for 30 seconds, then toss in the spinach. Sauté until wilted, about 2-3 minutes.
4. *Make the Sauce:*
– Add vegetable broth, lemon juice, and honey to the skillet. Simmer for 2-3 minutes, allowing the flavors to combine.
5. *Assemble:*
– Place the sautéed spinach on a plate, add the salmon on top, and scatter roasted cherry tomatoes around. Drizzle with the sauce and garnish with fresh basil.
6. *Serve Hot:*
– Pair with crusty bread or rice for a complete meal.
Prep time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Kcal: 280 per serving
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