Sauteed Salmon Scallops With Greens

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Servings: 12 servings Difficulty: Advanced
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Elegant, paper-thin salmon slices seared to perfection and served over wilted spinach with a bright lemon-parsley pan sauce.
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This elegant dish transforms standard salmon fillets into delicate, tender “scallops” by pounding them thin before searing. The result is a quick-cooking protein that retains moisture while developing a beautiful golden crust. Paired with fresh spinach wilted with garlic and onion, it offers a vibrant, Mediterranean-inspired flavor profile. The bright acidity of fresh lemon juice and the herbal notes of parsley cut through the richness of the olive oil, creating a balanced and sophisticated meal.

Sauteed Salmon Scallops With Greens recipe image
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Sauteed Salmon Scallops With Greens

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 406.3

Description

This elegant dish transforms standard salmon fillets into delicate, tender "scallops" by pounding them thin before searing. The result is a quick-cooking protein that retains moisture while developing a beautiful golden crust. Paired with fresh spinach wilted with garlic and onion, it offers a vibrant, Mediterranean-inspired flavor profile. The bright acidity of fresh lemon juice and the herbal notes of parsley cut through the richness of the olive oil, creating a balanced and sophisticated meal.

Ingredients

Directions

  1. Wash the spinach thoroughly and remove any tough stems. Cut the leaves into thin strips and set aside.
  2. Rinse the salmon fillets and pat them completely dry with paper towels.
  3. Slice the salmon into 4 to 8 equal pieces.
  4. Place each piece of fish between two sheets of waxed paper or plastic wrap. Gently pound with a mallet or rolling pin until the slices are about 1/8 inch thick.
  5. Season the salmon slices lightly with salt and pepper.
  6. Heat 2 tablespoons of olive oil in a large 5- to 6-quart pan over medium-high heat.
  7. Add the chopped onion and stir until tender but not brown, about 4 minutes.
  8. Stir in the pressed garlic and the prepared spinach. Cook, stirring constantly, until the greens are just wilted and tender, about 3 minutes.
  9. Transfer the spinach mixture to a bowl and keep warm.
  10. Heat 1 teaspoon of the remaining olive oil in the same pan (or a 10- to 12-inch frying pan) over medium-high heat.
  11. Add the salmon slices to the pan in a single layer. You may need to cook in several batches. Cook until the edges turn opaque, about 20 to 30 seconds.
  12. Flip the salmon and cook the other side for about 15 seconds.
  13. Lift the cooked salmon from the pan and keep warm. Repeat with remaining slices, adding a little more oil if necessary to prevent sticking.
  14. Once all salmon is cooked, add the lemon juice to the hot pan. Scrape the bottom with a wooden spoon to loosen any browned bits.
  15. Stir in the minced parsley and set the sauce aside.
  16. Divide the spinach among warmed plates. Top each serving with one or two salmon scallops.
  17. Pour the lemon-parsley pan sauce over each serving and serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 406.3kcal
% Daily Value *
Total Fat 23.0g36%
Saturated Fat 5.3g27%
Cholesterol 93.6mg32%
Sodium 279.8mg12%
Total Carbohydrate 8.2g3%
Dietary Fiber 5.0g20%
Sugars 0.9g
Protein 40.6g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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