• 1 ½ lb wild caught salmon, sliced into four pieces
  • 3 tbsp + 1 tsp olive oil, divided
  • ¼ cup fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp fresh chopped dill
  • ½ tsp chopped garlic
  • ¼ tsp paprika
  • ⅛ tsp black pepper
  • 8 cups baby spinach
  • 1 tbsp chopped parsley, for serving
  1. Blot the salmon dry with a paper towel. Set aside.
  2. Make the sauce: In a small bowl, combine 2 tablespoons of olive oil with the lemon juice, mustard, dill, garlic, paprika and black pepper. Place the salmon in a shallow dish and brush with half of the sauce, reserving the rest. Marinate for 15 minutes at room temperature.
  3. Next, prepare the spinach: Heat 1 teaspoon of olive oil over medium heat in a large cast iron skillet. Add half of the spinach and cook for 2 minutes, until spinach starts to wilt. Add the remaining spinach, toss with tongs and cook 5 minutes longer. Season with cracked black pepper to taste. Transfer to a bowl and cover to keep warm.
  4. Wipe the skillet clean. Add 1 tablespoon of olive oil and warm over medium heat for 2 minutes. Place 2 pieces of the salmon on hot skillet, skin side up. Cook for 3 minutes, then flip and cook 3-4 minutes longer, until salmon is cooked through. Repeat with remaining salmon.
  5. Serve salmon hot garnished with chopped parsley over sautéed spinach. Drizzle with remaining sauce right before serving.