Pan-Seared Salmon on Wilted Spinach with Creamy Tarragon Sauce
Indulge in a delightful culinary experience with this Pan-Seared Salmon served on a bed of tender baby spinach, topped with a rich and creamy tarragon sauce. This dish harmonizes the buttery flavor of salmon with the freshness of spinach and the aromatic notes of shallots and tarragon, creating a perfect balance of taste and nutrition. Perfect for spring gatherings or a special weeknight dinner, this recipe offers a quick and elegant meal that is sure to impress your family and friends.
2
Servings
350
Calories
7
Ingredients
Ingredients
Salmon fillets
2 (5-ounce, skin removed)
Butter
2 tablespoons (divided)
Shallots
3 large (sliced, divided)
Fresh tarragon
1 1/2 tablespoons (chopped, divided)
Baby spinach leaves
3 ounces (about 1/2 bag)
Dry white wine
1/3 cup
Whipping cream
1/4 cup
Instructions
1
Start by seasoning the salmon fillets with salt and pepper on both sides.
2
In a medium skillet, melt 1 tablespoon of butter over medium-high heat. For best results, use a medium-sized skillet to ensure even cooking.
3
Once the butter is melted and bubbling, carefully add the seasoned salmon fillets. Sauté the salmon for about 4 minutes on each side or until just opaque in the center, adjusting time as needed based on thickness.
4
Once cooked, transfer the salmon to a plate and set aside.
5
In the same skillet, reduce the heat slightly and add an additional 1/2 tablespoon of butter.
6
Add half of the sliced shallots and half of the chopped tarragon to the skillet, sautéing for approximately 30 seconds until fragrant.
7
Increase the heat to high, then add half of the baby spinach to the skillet and toss for about 30 seconds until it begins to wilt.
8
Add the remaining spinach and continue to toss until all the spinach has wilted. Once done, divide the wilted spinach evenly between two plates.
9
In the same skillet, melt the remaining 1/2 tablespoon of butter over medium-high heat. Add the remaining shallots and tarragon, sautéing for another 30 seconds.
10
Pour in the dry white wine, followed by the whipping cream. Bring the mixture to a gentle boil, stirring constantly until the sauce thickens enough to coat the back of a spoon, which should take about 3 minutes.
11
Once the sauce is ready, season to taste with salt and pepper.
12
Carefully return the seared salmon fillets to the skillet, allowing them to simmer in the sauce for about 1 minute to absorb the flavors.
13
Finally, place the salmon atop the wilted spinach on each plate, drizzling any remaining sauce over the top. Serve immediately.
Nutrition Information
24g
Fat
7g
Carbs
27g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein is two 5-ounce salmon fillets with the skin removed.
How many servings does this recipe make?
This recipe is designed to serve 2 people.
What is the calorie count per serving?
Each serving contains approximately 350 calories.
How long should I sear the salmon?
Sauté the salmon for about 4 minutes on each side or until just opaque in the center.
What type of skillet is recommended?
A medium-sized skillet is recommended to ensure even cooking.
What herbs are used in the sauce?
Fresh chopped tarragon is used to provide aromatic notes to the sauce.
What is the fat content per serving?
Each serving contains 24g of fat.
How much protein is in one serving?
There are 27g of protein per serving.
How many carbohydrates are in this dish?
Each serving contains 7g of carbohydrates.
What type of wine should be used for the sauce?
The recipe calls for 1/3 cup of dry white wine.
What vegetables are included in this recipe?
The recipe includes baby spinach leaves and large shallots.
How much butter is required?
A total of 2 tablespoons of butter is used, divided throughout the cooking process.
How much spinach is needed?
You will need 3 ounces of baby spinach leaves, which is about half a bag.
How many shallots are used?
The recipe requires 3 large shallots, sliced and divided.
How much whipping cream is in the sauce?
The sauce uses 1/4 cup of whipping cream.
How do I wilt the spinach?
Toss the spinach in the skillet over high heat for about 30-60 seconds until it begins to wilt.
When do I season the salmon?
Season the salmon fillets with salt and pepper on both sides at the very beginning.
How long does it take for the sauce to thicken?
The sauce should take about 3 minutes to thicken enough to coat the back of a spoon.
How do I finish the salmon in the sauce?
Return the seared salmon to the skillet and allow it to simmer in the sauce for about 1 minute.
Is this a good recipe for spring?
Yes, it is described as perfect for spring gatherings due to its fresh ingredients like tarragon and spinach.
How do I plate this dish?
Place the salmon atop the wilted spinach on each plate and drizzle the remaining sauce over the top.
What is the total ingredient count?
There are 7 main ingredients in this recipe.
Should the salmon be cooked with skin on?
No, the recipe specifies that the skin should be removed from the 5-ounce fillets.
What is the primary cooking technique used?
The recipe uses pan-searing for the salmon and sautéing for the vegetables and sauce.
Can I use any type of white wine?
A dry white wine is specifically recommended for the flavor profile of the tarragon sauce.
Is this considered a healthy meal?
Yes, it is tagged as healthy and features fresh seafood and leafy greens.
What is the serving size for the salmon?
The serving size is one 5-ounce salmon fillet per person.
What provides the creamy texture to the sauce?
The combination of whipping cream, butter, and a wine reduction creates the creamy texture.
How should the shallots be prepared?
The 3 large shallots should be sliced and divided into two portions for different stages of cooking.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is described as a quick and elegant meal that is sure to impress.