Pan-seared salmon meets the beloved arrabbiata sauce, enhanced with wilted spinach for a feel-good hit of green. Ready in about 30 minutes and all made in one skillet. Serve with pasta, crusty bread, and a big salad for a delicious meal.
1tspfresh chilichopped, or red chili flakes, more to taste
1anchovy filletin oil
3tbspdouble-concentrated tomato paste
¼cupchicken broth
1 ⅔cupscrushed tomatoes
3.5ouncesspinach
1.5ouncesgrated Parmesan
2tbspchopped parsley
Prevent your screen from going dark
Instructions
Get all the prep done before you start cooking: finely chop the onion and mince the garlic. Pat the salmon fillets dry with a paper towel, season both sides with 1 tsp salt and black pepper.
Heat oil and butter in a large nonstick skillet over medium heat. Add salmon and sear, about 3-4 minutes on each side. Remove from the skillet and set aside.
Reduce heat to low. Add onion and garlic, cook for 2 minutes, or until soft and fragrant. Stir in anchovy, red chili, the remaining salt and pepper, oregano, sage and paprika. Add tomato paste, stir to incorporate, about 1 minute. Deglaze with chicken broth, simmer for 2 minutes, stirring with a wooden spoon while scraping up the brown bits on the bottom of the skillet. Pour in crushed tomatoes, simmer for 5 minutes.
Add spinach and simmer until slightly wilted, about 2 minutes. Stir in grated Parmesan and transfer salmon back to the skillet. Allow to cook for 3 more minutes or until the salmon is just cooked through. If needed, thin with additional broth.
Serve topped with red pepper flakes, freshly ground black pepper and chopped parsley. Enjoy!