Pan Roasted Wild Salmon with Grape Tomatoes and Wilted Spinach

Pan Roasted Wild Salmon with Grape Tomatoes and Wilted Spinach

Pan Roasted Wild Salmon with Grape Tomatoes and Wilted Spinach Recipe
Prep time
Cook time
Total time
Serves: 4
  • 20 whole grape tomatoes (preferably organic)
  • 24 oz. wild Alaskan salmon
  • 10 oz. fresh organic spinach
  • 1 Tbsp. organic grass-fed butter
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. Celtic sea salt
  1. Preheat oven to 400 F.
  2. Add butter to a medium oven-proof saute pan and heat over medium high heat.
  3. Rinse salmon, pat dry and sprinkle with salt and pepper.
  4. When butter has melted and pan is hot, add the salmon fillets - skin side up - to the pan.
  5. Cook 2-3 minutes. Do not turn.
  6. Add the grape tomatoes to the pan around the fish and stir gently, cooking 2 more minutes.
  7. Flip the fish.
  8. Place the pan in the oven to complete cooking to desired doneness (2 minutes for medium-rare; 4 minutes for medium-well).
  9. During the last minute of cooking, place the fresh spinach leaves over the salmon and allow to wilt.
  10. Remove from oven, layer spinach on plates and top with salmon and tomatoes.

Nutrient Information Per Batch

1188.27 kcal Calories, 412.23 mg Calcium, 25.46 g Carbohydrate, 399.7 mg Cholesterol, 55.68 g Total Fat, 9.73 g Fiber, 14.96 mg Iron, 454.21 mg Magnesium 5498.27 mg Potassium, 145.21 g Protein,249.47 mcg Selenium, 1223.63 mg Sodium, 12.43 g Sugars, 6.06 mg Zinc, 14.05g Saturated fat, 0 trans Fat, 17.2 g Monounsaturated fats, 18.2 g Polyunsaturated fats, 29612.5 IU Vitamin A, 6.29 mg Vitamin B6, 21.37 mcg Vitamin B12, 147.22 mg Vitamin C, 7.84 IU Vitamin D, 7.28 Vitamin E, 1431.31 mcg Vitamin K, 756.32 mcg Folate,1.91 mg Vitamin B1(Thiamin),56.34 mg Vitamin B3(Niacin),3.22 mg Vitamin B2(Riboflavin), 0.06 mcg Lycopene, 35376.3 mcg Lutein and Zeaxanthin, 2.44 g ALA, 2.16 g EPA, 7.49 gDHA,1569.59 mg Phosphorous, 3.05 mg Manganese, 218.4 mcg Alpha carotene, 17307.9 mcg Beta carotene, 0.48 mcg Beta cryptoxanthin, 0.04 g Conjugated Linolenic Acid


  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Poultry
  • No Tubers
  • No Grains
  • No Molds
  • No Legumes
  • No Citrus
  • No Seeds
  • No Corn
  • No Yeast
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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