Pan Seared Salmon with Spinach Rosa Sauce
Wild caught salmon seared and added to a creamy tomato sauce.
Servings 4 servings
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.
