This salmon scampi recipe is inspired by the popular dish, shrimp scampi, which is basically a dish of shrimp cooked in garlic, butter and dry white wine. It is normally served over pasta or rice although sometimes can be served by itself. I like this dish because it is another way of cooking salmon, a fish that is a staple at my house. Furthermore, it uses two healthy favorite ingredients of mine; spinach and cherry tomatoes. In this recipe, the salmon pieces were first sauteed in a butter and olive oil mixture. Chopped garlic, spinach and tomatoes were then added and the dish was finished off with a tangy sauce of white wine and lemon juice. This dish is a delicious way of preparing salmon using fresh seasonal ingredients. Hope your family enjoys this salmon dish as much as my family did. Enjoy!
Salmon Scampi with Spinach and Tomatoes
- 1 ½ lbs skinless salmon fillets cut into 1-inch pieces
- Sea salt and freshly ground pepper
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic chopped
- 4 cups baby spinach leaves
- 1 cup halved grape or cherry tomatoes
- 1/4 cup dry white wine
- 2 tbsp lemon juice
- Season salmon pieces with salt and pepper.
- In a large skillet, heat butter and olive oil over medium heat. Add garlic and cook until lightly golden and fragrant.
- Add salmon and cook, stirring occasionally, for 2 minutes.
- Add spinach and tomatoes and cook, stirring occasionally, until salmon is cooked through, about 1 minute.
- Add wine and lemon juice and cook, stirring, until mixture comes to a boil and thickens, a few seconds more. Correct seasoning by adding salt and pepper.
- Serve over rice or noodles.