Seared Salmon with Grapes on a Bed of Greens
Elevate your weeknight dinner menu with this stunning recipe for Seared Salmon with Grapes on a Bed of Greens. Perfectly crispy salmon fillets are served atop a vibrant mix of baby spinach and arugula, dressed in a tangy homemade vinaigrette featuring lemon juice, Dijon mustard, and balsamic vinegar. Caramelized seedless grapes, infused with fresh thyme, add a surprising touch of sweetness, while toasted almond slivers provide a delightful crunch. Ready in just 35 minutes, this nutritious dish strikes the perfect balance between elegance and ease, making it ideal for both busy weeknights and dinner parties. Treat your taste buds to the harmonious blend of flavors and textures in this irresistible meal!
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Salmon fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 teaspoon Fresh thyme leaves
- 2 cups Seedless grapes (red or green)
- 5 cups Baby spinach and arugula mix
- 1 small piece Shallot (finely minced)
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 1 tablespoon Balsamic vinegar
- 0.25 cup Toasted almond slivers
Instructions
Season the salmon fillets on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot but not smoking, place the salmon fillets skin-side down. Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the salmon is cooked to your liking. Remove the salmon from the skillet and set aside to rest.
In the same skillet, add 1 tablespoon of olive oil and the grapes. Sprinkle with fresh thyme leaves and a pinch of salt. Cook for 5-6 minutes over medium heat, stirring occasionally, until the grapes are softened and slightly caramelized. Remove from the skillet and set aside.
In a small mixing bowl, whisk together the minced shallot, lemon juice, honey, Dijon mustard, balsamic vinegar, and the remaining 1 tablespoon of olive oil. Season with a pinch of salt and black pepper to taste. This will be your vinaigrette.
In a large salad bowl, combine the baby spinach and arugula mix. Drizzle with the vinaigrette and toss gently to coat.
Plate the greens as a bed on each serving plate. Place a seared salmon fillet on top of the greens, then scatter the roasted grapes around the plate.
Garnish with toasted almond slivers for a bit of crunch, and serve immediately.
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 3138 mg | 136% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 58.3 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1683 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
