Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins

Ingredients

• Spinach

  raw

  2 package (10 oz) or 568g

• Olive oil

  2 tbsp or 27g

• Atlantic salmon

  wild, raw

  10 oz or 284g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Shallots

  raw

  6 tbsp chopped or 60g

• Kalamata Olives

  Nature's Promise

  10 olives or 38g

• Raisins

  golden, seedless

  ⅓ cup (not packed) or 48g

• Balsamic vinegar

  3 tbsp or 48g

• Honey

  1 tbsp or 21g

Directions

1. Heat a large nonstick skillet over medium-high. Add about half the spinach with a splash of water and toss until just wilted, about 2 minutes.
2. Add the remaining spinach in batches, tossing until just wilted and bright green. Transfer all spinach to a strainer set over a bowl to drain briefly.
3. Wipe the skillet if needed. Add half the olive oil and heat over medium-high.
4. Pat the salmon dry; season with salt and pepper. Place in the skillet skin-side up and sear until well browned, about 3 minutes. Flip and cook until just opaque in the center, 3–4 minutes more. Transfer to a plate and wipe the skillet clean.
5. Add the remaining olive oil. Stir in the shallots, olives, and raisins; cook, stirring, until the shallots just soften, about 1 minute.
6. Return the drained spinach to the skillet and toss just until heated through, about 1 minute. Season to taste with more salt and pepper.
7. Divide the spinach mixture between two plates and top with the salmon.
8. Pour the balsamic vinegar and honey into the empty skillet. Boil, stirring, until reduced to a syrupy glaze, about 30 seconds. Spoon the glaze over the salmon and spinach and serve.