Nothing is easier than wilted spinach and sun dried tomatoes and capers with pan grilled salmon. If you are in a pinch for a time saver meal, this is it.
Wilted spinach and sun dried tomatoes with capers is something I’ve made pretty often. It is always a hit no matter what you serve it with. We usually have it with fish or pork.
The star of the ensemble is the wilted spinach, sun dried tomatoes and capers. To round out this easy, peasy meal, I’ll also fill you in on the salmon and asparagus, the way I fixed them, to have a meal ready in about 15 minutes.
The salmon was wild-caught Scottish salmon, skin on, from Jensen Bros. in Dunedin, FL. I cut the salmon into portion-sized pieces ( 3/4 lbs. was three pieces) then coated with a little olive oil then salt and peppered the flesh side.
My Lodge cast iron grill pan was used to fry it in. The pan is sprayed with cooking oil and brought up to about 375°F surface temperature and I laid in the salmon, flesh side down, starting with the thickest piece then the thinner pieces.
Grill at high temperature until you see the side of the salmon getting white meaning it is cooked that far in (2 to 3 mins). When about a third of the thickness is white, turn the salmon to the skin side and turn off the heat but keep on the heating element or grate.
Cover with a lid and check every couple of minutes that the salmon sides are all opaque and white (4 to 6 mins). That should give you succulent, juicy salmon to dig into. Keep warm in a low oven.
It is starting to be asparagus time again and I love it. These spears were blanched in the tall sided skillet that I wilted the spinach in. Add enough water to a skillet or pot to immerse the asparagus in. Add 2 tsp. salt and bring to a boil.
Lay in the asparagus spears that have been clipped of the woody ends and blanch for 3 to 4 minutes. The smaller stalks were picked out at three minutes and the thicker ones were left to cook a little more. No more than 4 minutes though.
Use tongs to take the stalks from the pot and immerse them in an ice bath that you have prepared. I used a large bowl with about a half gallon of water with ice cubes to cool it down.
Leave the spears in the water for about a minute then remove to a plate. Place in a warm oven.
Add the oil to a large skillet and add the garlic and cook for 30 seconds. Toss in the spinach and allow to wilt while stirring. Then add the chopped sundried tomatoes and capers and cook until heated through. Mix up the simple sauce for the finishing touch.
This dish is super fast to make and so tasty. Serve the spinach and sundried tomato with the salmon and blanched asparagus.
Here are some other popular recipes to try:
- Shrimp Penne alla Vodka Sauce
- Perfect Salmon Loaf
- Bonefish Grill Bang Bang Shrimp
- Shrimp and Sausage Stew
- Southwest Salad Dressing Recipe (just like Newman’s Own from McDonalds)
Wilted Spinach with Sun Dried Tomatoes and Capers
- 1 tbsp olive oil
- 3 cloves garlic , slivered
- 5 oz . fresh baby spinach
- 1/2 cup sun dried tomatoes in a jar , julliend
- 2 tbsp capers ,drained
- salt and pepper
- 1 tbsp mayo
- 1 tbsp sour cream
- 2 tsp dijon mustard
- juice of 1/2 lemon
- Heat a skillet with the olive oil on medium heat and add the slivered garlic, 30 seconds until fragrant.
- Add the spinach in handfuls and toss to wilt.
- Once most of the spinach is wilted (1 1/2 mins), add the sun dried tomatoes and capers to the skillet.
- Toss for another 30 seconds, add salt and pepper as desired, then plate warm with the fish, (meat), and asparagus.
- Mix ingredients together and serve with the fish and asparagus
- Keep the salmon and asparagus warm in a 170° oven
- Nutrition label is for 2 servings of the spinach and sun dried tomatoes.