Salmon is a great healthy dinner that takes very little time to prepare. Dinner can be on everyone’s plates in no time! And salmon happens to be one of my kids’ favorite! Bertolli sauces help us parents get great meals on the table in a flash. And it definitely did with this Pan Seared Salmon with Spinach Rosa Sauce!
What main ingredients are needed for this Pan Seared Salmon with Spinach Rosa Sauce?
Salmon- Wild caught salmon is used in this dish. Wild salmon gets the edge over farm raised for having fewer calories and less saturated fat.
Spinach- Baby leaf spinach is an easier option over whole leave spinach. It can be added to the dish the way it is. If you use whole leaf spinach, it would need to be chopped before adding it in.
Olive oil- Bertolli® Extra Virgin Olive Oil Rich Taste is used in this recipe.
Sauce- This Pan Seared Salmon dish features the Bertolli® D’Italia Creamy Rosa Sauce. The sauce contains creamy ricotta cheese and Grana Padano Italian cheese combined with tomatoes, Mediterranean olive oil and fresh cream.
What type of fish is salmon?
Salmon are members of the Salmonidae family of fishes, distinguished by their pale pink flesh. They are considered “anadromous” which means they live in both fresh and salt water.
When cooking salmon, it can be prepared anywhere from rare (about 110 degrees) to well-done (about 145 degrees), depending on your preference.
What sauce is used for the Pan Seared Salmon?
This Pan Seared Salmon dish features Bertolli® d’Italia sauce. Bertolli d’Italia, which translates to”Bertolli of Italy,” is made in Italy and allows consumers to take a culinary journey through the authentically delicious dishes they create right at home. Consistent with all Bertolli Sauces, every jar of Bertolli d’Italia reflects more than 150 years of authentic Italian culinary tradition and technique.
Their Creamy Rosa Sauce, which was used in this recipe, contains creamy ricotta cheese and Grana Padano Italian cheese combined with tomatoes vine-ripened under the Italian sun, Mediterranean olive oil and fresh cream for authentically delicious flavor. The Creamy Rosa sauce complements a range of recipes, like Creamy Tuscan Garlic Chicken over Casarecce Pasta and Rustic Rosa Pizza. Pairing it with the salmon fillets, fresh spinach, sun dried tomatoes, herbs and aromatics, is one dish that’s quick to make and is so good.
Purchase Bertolli sauces at Bertolli.com.
How is this Pan Seared Salmon made?
To make this Pan Seared Salmon dish, start by removing the skin from the salmon fillets first. This is done by gripping the end of the salmon with your hand. Then, make a small cut between the skin and the meat. Pull the skin gently toward you until it is fully removed.
Cook salmon, skin-side up, about 5 to 6 minutes. Start with the fillets skin side up, so that you only have to flip them once. You don’t want to flip them more than that to ensure than the delicate fillets will not break.
After the salmon fillets have been flipped once, cook until the fish is golden, until they are medium-rare. They can also be cooked a little longer if you prefer your salmon to be more on the well done side. Take the fish out of the pan and set them aside.
Cook the aromatics, herbs, and sun dried tomatoes in the until softened, then add the spinach until it’s slightly wilted. Add in the Bertolli® d’Italia Rosa Sauce and the cream. Then place the salmon fillets back to skillet carefully with a spatula so that they do not break. Garnish and serve!
Commonly Asked Questions:
Can another type of fish be substituted?
Firm fleshed fillets of white fish like pollack, hake, halibut, and cod are mild and meaty can be cooked in much the same way as salmon.
Can this dish be cooked in advance?
Store the dish in an airtight container and place in the refrigerator in for up to 4-5 days. It can also be frozen for up to 2 months.
How can this dish be reheated?
Place the dish on an oven safe skillet and place it in a 300°F oven for about 25-30 minutes, or until it reaches an internal temperature of 125°F to 130°F. When reheating the salmon dish, cook it low and slow to ensure that it won’t dry out.
What can be served with the Pan Seared Salmon?
You can serve this pan seared salmon dish with cooked orzo, pasta, rice, potatoes and/or vegetables.
Looking for other quick dinner recipes? Here are a few ideas:
Spinach, Sun-Dried Tomato, Mozzarella Stuffed Chicken
Sautéed Shrimp in a Garlic Cream Sauce
Steamed Mussels with White Wine Cream Sauce
Parmesan Orzo with Shrimp, Asparagus & Tomatoes
Italian Sausage Spinach and Tomato Rigatoni
Creamy Tuscan Garlic Chicken over Casarecce Pasta
Pan Seared Salmon with Spinach Rosa Sauce
Ingredients
- 3 tbsp Bertolli® olive oil
- 4 6oz salmon fillets
- Salt & pepper to taste
- 1/2 cup finely chopped red onions or shallots
- 3 garlic cloves minced
- 3 sprigs fresh thyme
- 1/2 cup sliced sun-dried tomatoes
- 4 cups packed fresh spinach
- 1 jar Bertolli® d’Italia Rosa Sauce
- 1/2 cup heavy cream
- Fresh parsley for garnish
- Lemon slices for garnish
Instructions
- Remove the skin from the salmon fillets by gripping the end of the salmon with your hand. Then, make a small cut between the skin and the meat. Pull the skin gently toward you until it is fully removed. Season the filets with salt and pepper.Heat 2 tablespoons of Bertolli olive oil in a large skillet over medium-high. Cook salmon, skin-side up, about 5 to 6 minutes. Flip, and cook until the fish is golden, about 2 to 3 minutes for medium-rare. Transfer to a plate and cover to keep warm.Add 1 tablespoon of olive oil and add red onions or shallots, garlic, sun dried tomatoes and thyme. Cook 3 minutes, until softened. Add spinach and cook 1 to 2 minutes, stirring frequently, until wilted. Add the jar of Bertolli® d’Italia Rosa Sauce to the pan. Stir in cream, and add salmon fillets back to skillet. Garnish with lemon slices and fresh parsley. Serve with orzo, rice and/or vegetables.
