Seared Salmon with Wilted Spinach

Ingredients

• 9 ounce baby spinach 
• 0.3 teaspoon pepper black divided
• 1 tablespoon canola oil divided
• 2 tablespoons basil leaves fresh
• 3  garlic cloves sliced
• 1 pint grape tomatoes halved
• 0.8 teaspoon kosher salt divided
• 24 ounce salmon fillet 

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 45
2. Sprinkle salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper.
3. Heat a large cast-iron skillet over high heat.
4. Add 2 teaspoons oil; swirl.
5. Add fillets, skin side down; cook for 3 minutes or until skin begins to brown, gently pressing fillets.
6. Place pan in oven.
7. Bake at 450 for 6 minutes or until desired degree of doneness.
8. Heat a nonstick skillet over medium-high heat.
9. Add 1 teaspoon oil; swirl.
10. Add tomatoes; saut 1 minute.
11. Add garlic; saut for 30 seconds, stirring constantly.
12. Add spinach; remove from heat. Toss until spinach wilts. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
13. Place about 1/2 cup spinach mixture on each of 4 plates; top each serving with 1 fillet and basil.