03 Jul Dinner Is Served: Pan Seared Salmon
This salmon is absolutely delicious! I used to never eat fish. I was lied to by my mother who told me I was extremely allergic to it so I always assumed I would never try it. One day, while eating out at a restaurant with my family, I ordered chicken tenders. My food came and everything looked fine. I took a bite and it was clear that I had not taken a bite out of chicken. We asked the waiter and she told us what I got were fish sticks. I thought I was going to die. In the midst of a panic attack and what I thought would be my final goodbyes, my mom told me that I actually wasn’t allergic to fish. I kinda felt like Jimmy from Bubble Boy but on a much lower scale.
So now I eat fish! Salmon is one of my favorite seafood dishes and I highly recommend it to people who haven’t tried seafoods but want to ease into it.
Note: This is for one serving.
- 1 tbsp. of butter
- 2 tsp. of extra-virgin olive oil
- 1 cup pf red and yellow cherry tomatoes. Cut some in half, leave some hole.
- 1 fresh salmon fillet
- 1 tbsp. of fresh herbs
- Lemon juice
- Coarse salt and ground pepper
- Melt the butter along with a teaspoon of oil in a cast iron skillet.
- Add tomatoes to the skillet when the foaming goes down. Cook for about a minute.
- Add the salmon, season with salt and pepper and sear it for three minutes on each side.
- Add the herbs and mix around the tomatoes.
- While that cooks, add the remaining oil in another skillet and add the spinach and let it wilt for about 2 minutes. Toss in some salt and pepper.
- Serve the salmon and tomatoes on top of the spinach. Squeeze some lemon juice over it all.