Crispy Salmon on Lemon-Caper Wilted Greens

Serves: Yields 4 servings

Ingredients:

• 2 tablespoons extra-virgin olive oil

• 4 (5-ounce) salmon fillets with skin

• 1 tablespoon unsalted butter

• 1 shallot, minced

• 1 clove garlic, minced

• 2 zucchini, thinly sliced

• 1/2 pound spinach, washed and patted dry

• 2 teaspoons capers, drained

• 2 teaspoons lemon zest

• 2 tablespoons flat-leaf parsley leaves

• 1/4 cup heavy whipping cream

• Kosher salt and freshly ground black pepper

Procedures:

Preheat an oven to 400 degrees and position the oven rack in the middle. 

Place a large oven-proof skillet on the stove over a medium-high heat, and add olive oil. When the oil is just starting to shimmer, add the salmon, presentation side first. Sear to a light-golden brown color, about 2 minutes. Turn the salmon over to the skin-side and transfer to the oven. Bake until the salmon is flaky and slightly pink inside, about 5 minutes. Transfer the salmon to a plate; reserving the skillet and set aside. 

Place the skillet back on the stove over a medium heat and add the butter. Once the butter begins to foam, add the shallot and garlic and sauté until soft, about 2 minutes. Add the zucchini, spinach, capers, lemon zest, parsley and cream. Cook until the spinach is wilted, about 2 minutes. Taste and season with salt and pepper.