Seared Salmon with Blueberry and Shallot Pan Sauce
15
Minutes Prep Time
25
Minutes Cook Time
4
Servings
Fresh blueberries and shallot make this salmon dish elegant enough for a special occasion, but it's so simple and easy to prepare you'll want to enjoy it as a quick weeknight healthy option.
INGREDIENTS
1 lb fresh Atlantic salmon, cut into 4-ounce filets
3 tablespoon olive oil, divided
5 oz fresh blueberries
1 shallot, finely diced
1 oz champagne vinegar
4 to 6 oz fresh baby spinach
4 cherry heirloom tomatoes, halved
INSTRUCTIONS
Preheat oven to 350°F.
Heat an oven-safe, non-stick pan on medium to high heat, then add 1 tablespoon oil. After 3 to 4 minutes when the oil is hot, add salmon to the pan skin side up. Allow 4 to 6 minutes for salmon to take color then flip. Once the salmon is skin side down place the pan in oven for 15 minutes. For best results, cook salmon to an internal temperature of 140°.
In a small sauce pan heat 1 tablespoon olive oil for 3 to 4 minutes before adding shallots. Cook shallots for 2 minutes or until translucent. Add blueberries and sauté until they start to break down . Once the berries have begun to break down add the vinegar. The sauce will instantly loosen up. Cook out excess vinegar for no more than 30 seconds and remove from heat.
In a small sauté pan heat remaining tablespoon of oil for 3 to 4 minutes. Add halved tomatoes and cook for about 4 minutes just until they begin to soften, then add spinach and sauté just to wilt the spinach.
Serve salmon on top of wilted spinach. Pour sauce over salmon.
