Salmon On Tri-Colored Vegetables |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
24 ounces salmon fillets, cut in 4 equal pieces |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup white wine |
1 tablespoon lemon juice |
1 cup frozen corn, thawed |
1 cup cherry tomatoes, halved |
1 (10 ounce) bag baby spinach |
1 tablespoon butter |
Directions:
1. Heat the oil in a large nonstick skillet set over medium high.
2. Add salmon, sprinkle it with salt and pepper and cook 5 minutes on each side, or until golden and nearly cooked through.
3. Transfer to a plate and cover loosely to keep warm (Or put salmon in a warm oven).
4. Add wine and lemon juice to the pan and boil for 3 minutes, or until mixture is reduced and somewhat thickened.
5. Stir in corn, tomatoes and spinach and cook 2 minutes, until the corn is heated through.
6. Remove skillet from heat and swirl in butter, stirring gently until it is completely melted and evenly incorporated.
7. Divide the vegetable mixture equally among 4 plates and place a salmon fillet on top of each one.
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