Cast-Iron Salmon Recipe for Two

Quick, elegant, nutritious - this recipe ticks every box.

Cast-Iron Salmon Recipe for Two ❤️

SERVINGS

Equipment

• 10-inch cast iron skillet

• microplane

Ingredients

• For the Salmon

• 2-4 ouncecs wild caught salmon fillets

• 12 teaspoon salt (plus extra for seasoning)

• 14 teaspoon freshly ground black pepper (plus extra for seasoning)

• 2 tablespoons olive oil

• For the Sauce

• 2 cloves garlic, grated or minced

• 2 cups fresh spinach leaves

• 12 cup sun-dried tomatoes (packed in oil)

• 12 cup half-and-half or heavy cream

• 13 cup freshly grated Parmesan cheese

• Rinse the salmon fillets, then pat dry with paper towels.

• Rub salt and pepper on all sides of the salmon.

• Heat the olive oil in a 10-inch cast-iron skillet until nearly smoking hot.

• Lower the heat to medium, then add the salmon fillets, skin side down.

• Cook until the skin is golden brown or the fillets release easily from the pan.

• Using an offset spatula, flip the salmon and cook the second side for 3-4 minutes.

• Remove the salmon from the pan and place on a plate to rest. If you have a wire rack, that’s even better — the skin will continue to crisp instead of being steamed from the plate.

• Turn off the heat on the skillet.

• For the sauce

• Using the microplane, grate the garlic into the skillet and stir for 30 seconds.

• Add the spinach, sun-dried tomatoes, and half-and-half to the skillet. Give it a stir and season with a big pinch of salt and pepper.

• Nestle the salmon back into the skillet and serve. Garnish with Parmesan cheese.