Pan seared salmon with white wine butter sauce

Step 1

First prepare the salmon by seasoning the fleshy side with salt and pepper. Then, set aside.

Step 2

Next, heat your cast iron pan on the stove on a medium heat. Once your cast iron or pan is heated, add in the olive oil and 4 tbsp of butter.

Step 3

When the butter has melted, place your salmon into the pan - skin side down first. DO NOT touch or move the salmon around. Leaving the salmon alone will allow the skin to cook and become crispy.

Step 4

After about 3 minutes, use your turner to check if the salmon separates from the pan without resistance. If it doesn’t, continue to let it cook for another 2 minutes. If you’re able to slide and lift the salmon from the pan with nothing sticking, it’s time to flip.

Step 5

Continue to cook the salmon, flesh side down now, for an additional 3-5 minutes - or until you reach an internal temp of about 140°F. Fahrenheit.

Step 6

Remove the salmon from the pan and place onto a serving dish. Next, reduce heat to medium and add shallots and garlic. Saute until fragrant and to this, add the juice from half of a lemon.

Step 7

Add in capers, parsley, tomatoes, and white wine and mix well to combine.

Step 8

Add remaining 4 tbsp butter and mix. Then lower heat and simmer for 5-10 minutes.

Step 9

Add spinach and cook until spinach is slightly wilted. Season with salt and pepper to taste.

Step 10

Finally, plate salmon and garnish with lemon slices. Top with sauce and veggies. Serve.