Ingredients Needed for Pan-Fried Salmon With Spinach and Caper Sauce
6 ounces of salmon, 1 fillet
2 tablespoons of vegetable oil
1 tablespoon lemon juice
2 tablespoons of olive oil
1 tablespoon chili flakes
3.5 ounces of baby spinach
2 tablespoons of caper
½ cup crème fraîche
1 tablespoon fresh parsley, chopped
2 wedges of lemons, for serving
How to Cook Pan-Fried Salmon With Spinach and Caper Sauce
- Heat the vegetable oil in a skillet and lay the salmon fillet in it, skin-side down. Season with salt and pepper. After about 3-4 minutes, flip the fillet, drizzle some lemon juice, and cook the fish for 3-4 more minutes. Set it aside.
- Take another skillet and heat the olive oil in it. Add the chili flakes and baby spinach. Season with salt and cook just a few seconds, until the spinach wilts. Set it aside.
- Use the same skillet to cook the capers with crème fraîche, parsley, salt, and pepper, until you make a sauce.
- Serve the pan-fried salmon with spinach and caper sauce.