Salmon Provencal with Wilted Spinach and Olives

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Looking for a delicious dish to add to your list of favorite salmon recipes? This one is sure to be a hit. Tender spinach is lightly wilted and served over a savory tomato sauce with pan-seared salmon in this recipe for Salmon Provencal with Spinach and Olives. It makes an easy and impressive dinner for guests, but is also among many salmon dishes that can be quickly prepared for a weeknight dinner when you don’t want carryout. A cast iron skillet works best for pan-searing the salmon, but any hot pan will work fine.

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Salmon Provencal with Wilted Spinach and Olives

Salmon Provencal with Wilted Spinach and Olives

Yields: 4 servings | Serving Size: 1 fish filet, a cup of sauce and half cup spinach|Calories: 484| Total Fat: 27 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 123 mg | Sodium: 278 mg | Carbohydrates: 15 g | Dietary Fiber: 5 g | Sugars: 7 g | Protein: 48g | SmartPoints (Freestyle): 3

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoons Herbs de Provence
  • 1 (28 ounce) or 2 (14.5 ounce) cans diced tomatoes
  • 1 tablespoon chopped capers
  • 1 tablespoon chopped black olives, plus more for garnish
  • 1 pound baby spinach
  • 4 salmon filets, preferably wild
  • 1 tablespoon Italian seasoning
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Heat 1 tablespoons of the olive oil over medium heat in a medium saucepan. Add the onion and sauté until translucent. Add the garlic, stir and cook for 30 seconds and add the Herbs de Provence. Stir, and add the tomatoes. Simmer on low heat until the tomatoes are broken down, about 25 minutes. Stir in the capers and chopped black olives. Season with salt and pepper, to taste. Be careful not to add too much salt, as the capers and olives are naturally salty.
  2. When the sauce is close to being done, season the salmon filets with salt, pepper and Italian seasoning. Heat a large skillet over medium high heat until very hot. Add 1 tablespoon olive oil and add the fish. Cook until the fish lifts easily and flip. Cook until browned and light pinkish in the middle.
  3. Let the fish filets rest on top of the Provencal sauce while you prepare the spinach. Heat a large skillet over medium heat. Add the remaining olive oil, followed by the spinach. Try to add as much of the spinach as you can, and stir until wilted. It should take only a few minutes to cook the spinach.
  4. Top the salmon with the spinach and garnish with more olives.
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If you love salmon, you’ve got a good reason to! Check out these 4 Ways that Wild-Caught Salmon is Wonderful for Your Health.

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