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Pan Seared Mediterranean Salmon
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Ingredients:
| 1 lb Salmon |
| 1 Tbsp Olive Oil |
| Salt |
| 4 Garlic Cloves, minced |
| 1/3 Cup Sun-Dried Tomatoes, drained and chopped |
| 1 Cup Artichoke Hearts, drained and chopped |
| 2 Tbsp Capers, drained |
| 5 oz Baby Spinach |
Directions:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the salmon filet(s) with salt and place in the hot pan, flesh side down (skin side up). Sear for 4-5 minutes.
- Reduce the heat to medium and flip the salmon (skin side is now down). Sear for another 4-5 minutes or until the salmon is cooked through and flaky. Carefully remove the salmon from the skillet.
- To the same skillet over medium heat, add the sun-dried tomatoes, garlic, artichokes, and capers. Cook for 1-2 minutes, stirring occasionally.
- Add the spinach and continue to cook and stir until the spinach wilts. Season with salt, if needed.
- Serve the salmon with the vegetable mixture scooped over the top.
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