Pan Seared Salmon Recipe
Everything you need to know about pan seared salmon. From what salmon to get to a fool proof how-to. Watch the step-by-step video tutorial to learn how to make the best pan seared salmon that's crispy on the outside and juicy on the inside.
Servings: 2 servings
Calories: 482kcal
Ingredients
- 2 Salmon fillets
- 1 ½ tablespoon olive oil divided
- 4 cloves garlic minced
- 1 tsp dried oregano
- ½ tsp paprika
- ¼ teaspoon black pepper
- ½ tsp salt
- 1 lemon juice of
Sauteed tomatoes and spinach
- 1 tablespoon olive oil
- 1 yellow onion sliced
- 2 cup cherry tomatoes
- 2 cups baby spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place the salmon fillets on a plate. Rub ½ tablespoon olive oil on the fillets.
- Top salmon fillets with oregano, paprika, black pepper, salt, garlic and lemon juice. Let it sit for 15 minutes.
- Heat one tablespoon olive oil in a non stick pan over medium heat.
- Once the oil is hot, place the salmon fillets skin side down in the pan. Sear untouched for about 4 minutes until the skin side starts looking opaque.
- Flip and sear the other side until cooked.
Sauteed tomatoes and spinach
- Heat olive oil in a pan over medium heat.
- Saute sliced onion until translucent.
- Add in the tomatoes and cook so they start bursting.
- Add in the spinach and cook until it's wilted. Season with salt and pepper.
Video
Notes
- Store the leftover cooked salmon in an airtight container and refrigerate for up to 2 days.
- Depending on the thickness of the salmon fillets, it takes between 4 to 6 minutes to cook. Keep a close eye to make sure not to overcook the salmon.
Nutrition
Calories: 482kcal | Carbohydrates: 21g | Protein: 38g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 1283mg | Potassium: 1535mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3889IU | Vitamin C: 77mg | Calcium: 124mg | Iron: 4mg