Seared Salmon on Baby Spinach

Total Time
Prep 15 mins
Cook 15 mins

Made this with Copper River Red Salmon tonight. Delicious!

Ingredients Nutrition


  1. Sprinkle salt and pepper on salmon.
  2. Melt 1 T butter in medium skillet over medium-high heat.
  3. (If you use a large skillet, you'll need to use more butter. For a better finished result, medium is preferred.) Add salmon; saute' until just opaque in the center, about four minutes per side if thick.
  4. Transfer salmon to a plate.
  5. Melt 1/2 T butter in same skillet.
  6. Add 1/2 the shallots and half the tarragon; saute' 30 seconds.
  7. Increase the heat to high; add half the spinach and toss 30 seconds.
  8. Add remaining spinach and toss until wilted.
  9. Divide the spinach between two plates.
  10. Melt remaining 1/2 T butter in same skillet over medium-high heat.
  11. Add remaining shallots and tarragon; saute' 30 seconds.
  12. Add wine first and then cream and boil until the sauce is thick enough to coat a spoon, about 3 minutes (or less if using larger skillet).
  13. Season with salt and pepper.
  14. Return salmon to skillet; simmer 1 minute.
  15. Arrange salmon with sauce atop spinach.
  16. Serves two; can be doubled.
Most Helpful

I have been looking for recipes that use tarragon, because I love the flavor. And this recipes is perfect! The sauce really lets the tarragon shine. Next time I will double or even triple the sauce, it's that good. I did use chopped sweet onion instead of shallot, and the onion was not overpowering at all. I will make this quite often..thanks for posting.

robbin.oakley March 04, 2013

This was amazing! I loved the combination of tarragon and cream and shallots---simply amazing! I tripled this recipe and used it for a dinner party last night. I think next time I will make a lot more sauce--we just loved it SO much. We served with roasted asparagus. Wonderful, impressive meal definitely suitable for company!! thank you for posting!!

spatchcock July 31, 2004

Scrumptious salmon! I didn't have any tarragon on hand, and subbed just a bit of basil. The flavor of the shallots added a lot to the steamed spinach and really made the sauce a stand out. I served this with a rice/mushroom/orzo side, and my hubby spooned the sauce over everything. I love salmon, and this will absolutely be a repeated recipe for us.

Ms B. June 04, 2004