Description
A quick and delicious blackened salmon dish, packed with flavor and nutrients, perfect for weeknight dinners.
Ingredients
Scale
- 2 fillets wild salmon (Alaskan Coho, Chinook, or Sockeye)
- 2 tablespoons melted butter
- 2 teaspoons Paul Prudhomme Blackened Redfish Magic
- 2 cloves garlic, sliced thinly
- 5 ounces baby spinach (4–5 cups)
Instructions
- Heat a cast iron skillet over medium heat until hot.
- Brush melted butter over the skin side of salmon and place skin side down on the hot skillet.
- Reduce heat to medium-low and cook for 2-3 minutes.
- Brush butter on the flesh side and sprinkle with seasoning.
- Flip the salmon and cook for another 2-3 minutes, removing the skin if desired.
- Just before fully cooking, add sliced garlic and spinach to the skillet.
- Stir the spinach to wilt it, then remove from heat and serve over a bed of spinach.
Notes
For a crispy crust, ensure your skillet is hot enough. Add fresh herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 60mg