Pan-Seared Orange-Basil Salmon with Sautéed Spinach & Toasted Pine Nuts
This vibrant, gluten-free salmon dish features juicy fillets pan-seared with fresh orange and basil, served atop a bed of sautéed spinach and finished with toasted pine nuts for a delicious crunch. Perfect for a healthy weeknight dinner made entirely on the stovetop in just under 30 minutes.
- 4 pieces (6 oz each) salmon fillets, skinless
- 0.25 cup fresh orange juice
- 1 tbsp orange zest
- 0.25 cup fresh basil, chopped
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 8 cups baby spinach
- 0.25 cup pine nuts
- 1 tsp sea salt
- 0.5 tsp black pepper
Advertisement
Instructions
Pat salmon fillets dry and season both sides with 0.5 tsp salt and black pepper.
⏱️ 1 minuteHeat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add salmon fillets and cook, skin-side up, for 4 minutes.
⏱️ 4 minutes 🌡️ Medium-highFlip salmon, reduce heat to medium, and add orange juice and zest. Cook another 3 minutes, spooning sauce over the salmon. Sprinkle with chopped basil and cook 1 minute more.
⏱️ 4 minutesTransfer salmon to a plate and let rest. In the same skillet, add remaining 1 tbsp olive oil and garlic; sauté for 30 seconds.
Add spinach and remaining 0.5 tsp salt. Sauté until wilted, about 2 minutes. Remove spinach and set aside.
⏱️ 2 minutesWipe the skillet clean, add pine nuts, and toast over medium heat, stirring, until golden (2-3 minutes).
⏱️ 3 minutes 🌡️ MediumTo serve, divide sautéed spinach among 4 plates, top with salmon, spoon over pan juices, and sprinkle with toasted pine nuts.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
