Salmon Scampi with Spinach and Tomatoes
Servings 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
Recipe adapted: July/August 2015 edition of Clean Eating Magazine