Pan Seared Salmon With Artichokes And White Wine Recipes

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PAN SEARED SALMON I



Pan Seared Salmon I image

Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.

Provided by Noreen421

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 4

Number Of Ingredients 6

4 (6 ounce) fillets salmon
2 tablespoons olive oil
2 tablespoons capers
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 slices lemon

Steps:

  • Preheat a large heavy skillet over medium heat for 3 minutes.
  • Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
  • Transfer salmon to individual plates, and garnish with lemon slices.

Nutrition Facts : Calories 371 calories, Carbohydrate 1.7 g, Cholesterol 99.1 mg, Fat 25.1 g, Fiber 0.8 g, Protein 33.7 g, SaturatedFat 4.6 g, Sodium 299.8 mg

PAN SEARED SALMON WITH WHITE WINE BUTTER SAUCE RECIPE BY TASTY



Pan Seared Salmon With White Wine Butter Sauce Recipe by Tasty image

Here's what you need: fresh Atlantic salmon, salt and pepper, extra virgin olive oil, unsalted butter, shallots, garlic, large lemon, caper, italian parsley, rainbow tomatoes, dry white wine, fresh baby spinach

Provided by Sarah Mahilum

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 ½ lb fresh Atlantic salmon, skin-on
salt and pepper, for seasoning
2 tablespoons extra virgin olive oil
8 tablespoons unsalted butter
2 shallots, diced
5 cloves garlic, minced
1 large lemon, halved, leave one half as is and slice the other half
2 tablespoons caper
1 bunch italian parsley, finely chopped
16 oz rainbow tomatoes, halved
8 oz dry white wine
2 cups fresh baby spinach

Steps:

  • First prepare the salmon by seasoning the fleshy side with salt and pepper. Then, set aside.
  • Next, heat your cast iron pan on the stove on a medium heat. Once your cast iron or pan is heated, add in the olive oil and 4 tbsp of butter.
  • When the butter has melted, place your salmon into the pan - skin side down first. DO NOT touch or move the salmon around. Leaving the salmon alone will allow the skin to cook and become crispy.
  • After about 3 minutes, use your turner to check if the salmon separates from the pan without resistance. If it doesn't, continue to let it cook for another 2 minutes. If you're able to slide and lift the salmon from the pan with nothing sticking, it's time to flip.
  • Continue to cook the salmon, flesh side down now, for an additional 3-5 minutes - or until you reach an internal temp of about 140°F. Fahrenheit.
  • Remove the salmon from the pan and place onto a serving dish. Next, reduce heat to medium and add shallots and garlic. Saute until fragrant and to this, add the juice from half of a lemon.
  • Add in capers, parsley, tomatoes, and white wine and mix well to combine.
  • Add remaining 4 tbsp butter and mix. Then lower heat and simmer for 5-10 minutes.
  • Add spinach and cook until spinach is slightly wilted. Season with salt and pepper to taste.
  • Finally, plate salmon and garnish with lemon slices. Top with sauce and veggies. Serve.

Nutrition Facts : Calories 592 calories, Carbohydrate 18 grams, Fat 45 grams, Fiber 4 grams, Protein 26 grams, Sugar 5 grams

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