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Pan-Seared Salmon with Spinach, Sun-Dried Tomatoes, and Artichokes Recipe

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4.3 from 31 reviews

A quick and flavorful Pan-Seared Salmon with Spinach recipe featuring tender salmon fillets seared to perfection and served atop a savory mix of sun-dried tomatoes, artichoke hearts, capers, and wilted fresh spinach. Perfect for a healthy and satisfying weeknight dinner.

Ingredients

Salmon

  • 1 tablespoon olive oil
  • 1 lb salmon fillets (3 or 4 fillets)
  • 1/4 teaspoon salt

Vegetable Mixture

  • 3 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 cup artichoke hearts, chopped
  • 2 tablespoons capers, drained
  • 6 oz fresh spinach
  • Salt, to taste

Instructions

  1. Heat the oil: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot but not smoking.
  2. Season the salmon: Pat the salmon fillets dry and season both sides lightly with 1/4 teaspoon salt to enhance flavor.
  3. Sear salmon, side one: Place salmon fillets flesh side down (skin side up) in the hot skillet. Sear for about 4 minutes on medium-high heat until the flesh side has a nice golden crust.
  4. Adjust heat and flip salmon: Reduce the heat to medium. Carefully flip the salmon so the skin side is down and cook for another 4 to 5 minutes until salmon flakes easily with a fork.
  5. Remove salmon: Remove the cooked salmon fillets from the skillet and set aside on a plate.
  6. Cook vegetable mixture: In the now-empty skillet, add minced garlic, chopped sun-dried tomatoes, chopped artichoke hearts, and capers. Cook while stirring for 1 minute to release flavors.
  7. Wilt spinach: Add fresh spinach to the skillet and cook, stirring frequently, until the spinach wilts, about 2 minutes. Season with salt as needed.
  8. Assemble dish: Place the pan-seared salmon fillets on top of the cooked vegetable-spread in the skillet or serving dish. Serve immediately.

Notes

  • Make sure the skillet and oil are hot before adding salmon to get a nice sear.
  • Do not overcook salmon; it should flake easily but remain moist.
  • You can substitute fresh spinach with baby kale or Swiss chard if desired.
  • Sun-dried tomatoes add a tangy sweetness, but you can omit them for a milder taste.
  • Serve with a side of rice, quinoa, or crusty bread for a complete meal.

Find it online: https://recipethrive.com/pan-seared-salmon-with-spinach-sun-dried-tomatoes-and-artichokes-recipe/