Salmon Scampi with Spinach and Tomatoes

Savory salmon fillets are sautéed in garlic butter, tossed with vibrant spinach and juicy tomatoes, all brought together with a splash of white wine and fresh lemon. It's quick, flavorful, and simply irresistible.

Course Main Course

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 400kcal

Author Liza Agbanlog

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

Nutrition