Seared Salmon with Herb Butter and Sautéed Spinach
By chef Marco Giampaoli
Tender salmon complemented by herb butter and gently sauteed spinach. A light and elegant lunch or dinner.
- 18 min
- total
- Medium
- level
6 min prep · 12 min cook
What you will need
-
Salmon 100 g -
Fresh Spinach 0.25 pcs -
Butter 0.5 tbsp -
Herbs 0.25 pcs
-
Lemon 0.25 pcs -
Garlic 1 clove -
Olive Oil 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
-
Prepare the ingredients. Prepare your ingredients. Optionally preheat the oven (you can finish the salmon in a pan or in the oven)
-
Season the salmon. Pat the salmon dry with a paper towel and season it on both sides with salt and pepper.
-
Prepare the herb butter. Finely chop the herbs you have and mix them with the softened butter, half of the pressed garlic, the herbs, lemon juice, and a pinch of salt; place the mixture in the refrigerator to firm up.
-
Sear and finish the salmon. Prepare a pan with oil and preheat the oven to 140 C. Sear the salmon skin-side down for 4-5 minutes over medium heat, then turn it over and finish for 2-3 minutes in the oven. Or finish it on the other side in the pan
-
Add the garlic. In the same pan, add the other half of the pressed garlic and a little oil if needed.
-
Add the spinach. As soon as the garlic becomes fragrant, add the fresh spinach.
-
Saute the spinach. Saute for 2-3 minutes until the spinach wilts. Season with salt and pepper.
-
Finish the salmon and serve. Place a slice of herb butter on the finished salmon and let it slowly melt, then serve
Ratings and comments
Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.
More from this category
Sandwich with Hummus and Chicken
Enjoy a unique symbiosis of flavors in our sandwich with hummus and slices of chicken, accompanied by refreshing arugula and juicy red onion.
Lentils with Sausage and Egg
Indulge in this delicious dish that combines a juicy sausage, hearty red lentils and gently cooked eggs. The core flavors are enhanced by a splash of apple cider vinegar, the aroma of garlic and shallot, freshly chopped parsley and butter, which creates a rich and creamy sauce with chicken stock. Pickled cucumbers add a refreshing touch at the end.
