Seared Salmon with Sauteed Spinach and Garlic Pilaf

Recipe

Main Dish
Seared Salmon with Sauteed Spinach and Garlic Pilaf

Primary Media

Plate of salmon over pilaf and spinach

User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings
5min
Prep
30min
Total

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Description

Pair sweet and savory pan-seared salmon with sauteed spinach and a homemade garlic pilaf for an unforgettable dinner.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
Garlic Pilaf
3 tsp.Gustare Vita olive oil, divided
½ c.yellow onion, finely chopped
¼ c.celery, finely chopped
3 clove(s)garlic, minced and divided
2 c.Hy-Vee 33%-reduced-sodium chicken broth
1bay leaf
1 c.quinoa, dry, rinsed, and drained
¼ c.Hy-Vee sliced almonds, toasted
Seared Salmon and Sauteed Spinach
1 tbsp.Hy-Vee brown sugar, packed
1 tsp.Hy-Vee sea salt, plus additional as needed
½ tsp.Hy-Vee cracked black pepper, plus additional as needed
¼ tsp.Hy-Vee ground cumin
tsp.Hy-Vee dry mustard
1 dash(es)Hy-Vee ground cinnamon
4(4-oz. each) skinless salmon portions
1 tbsp.Hy-Vee unsalted butter
1 tbsp.shallot, thinly sliced
4 c.fresh spinach
½ c.cherry tomatoes, halved
Lemon wedges, for serving

Things To Grab

  • Medium saucepan with lid
  • Fork
  • Small bowl
  • Ovenproof skillet
  • Meat thermometer
  • Medium skillet

Directions

  1. Preheat oven to 350 degrees.

  2. Make Garlic Pilaf: Heat 2 teaspoons olive oil in a medium saucepan over medium-high heat. Add onion, celery, and 1 clove garlic; cook until softened. Stir in broth and bay leaf. Bring to boiling; add quinoa. Simmer for 12 minutes or until broth is absorbed. Remove from heat. Fluff quinoa with a fork and remove bay leaf. Cover and let stand 5 minutes. Stir in almonds.

  3. Combine brown sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, mustard, and cinnamon in a small bowl. Rub mixture on one side of salmon. 

  4. Heat remaining 1 teaspoon oil in an ovenproof skillet over medium-high heat. Sear salmon, seasoned side down, until fish is browned, for 2 minutes. Remove from heat. Turn fish over and bake in oven for 5 to 6 minutes or until fish flakes easily when tested with a fork (145 degrees).

  5. Meanwhile, cook butter, shallot, and remaining 2 cloves garlic in a medium skillet over medium-high heat until softened. Add spinach; cook until slightly wilted. Add cherry tomatoes and quinoa mixture. Season to taste with salt and pepper.

  6. Serve salmon and pilaf with lemon wedges, if desired.

Nutrition facts

Servings

550 Calories per serving

Amounts Per Serving

  • Total Fat: 27g
  • Cholesterol: 70mg
  • Sodium: 990mg
  • Total Carbohydrates: 43g
  • Protein: 34g

Daily Values

0%
Iron 30%
0%
Calcium 10%
0%
Vitamin D 60%
0%
Potassium 15%

Recipe Source:

Balance July 2018