Brainpower Salmon with Spinach Recipe

Unlock a powerhouse of nutrients: Salmon with Spinach delivers Omega-3s and Iron!

Salmon isn’t just tasty. It’s a superstar for your brain! Packed with omega-3 fatty acids, these “good fats” act like little road-clearers for your arteries, keeping blood flow smooth and supporting overall brain health. Research suggests diets rich in omega-3s may promote a positive mood and emotional balance later in life. Consider it like building strong connections in your brain – omega-3s, particularly DHA, are a key player in brain cell communication.

And let’s remember the power of leafy greens! Brimming with antioxidants, Spinach helps fight free radicals that can damage brain cells. So, the next time you’re looking for a delicious and brain-boosting meal, look no further than salmon with spinach!


  • 5 oz raw salmon
  • 1 tbsp olive oil
  • 1 tbsp fresh shallots, chopped
  • ½ tsp dried tarragon
  • 2 fl oz white cooking wine (optional)
  • 1 cup spinach
  • 1 dash of sea salt 
  • 1 dash of black pepper


Prep your pan and salmon:

  1. Season it up: Pat your salmon fillet dry and season generously with salt and freshly ground black pepper.
  2. Heat things up:  Add half of the olive oil to a large skillet and heat it over medium heat. The oil should shimmer slightly when it’s hot enough.

Cooking the salmon:

  1. Sear for flavor: Carefully place the seasoned salmon fillet in the hot skillet. Let it cook for 4-5 minutes per side, depending on the thickness of your fillet. You’re looking for a nice golden-brown crust on the outside and the salmon to be cooked through but still slightly flaky in the center.
  2. Rest and relax: Once cooked, transfer the salmon to a plate and tent it loosely with foil to keep it warm while you prepare the spinach.

Spinach time:

  1. Sizzle those shallots: Add the remaining olive oil to the pan and heat it over medium heat. Add half of the chopped shallots and sauté for about a minute, until softened and translucent.
  2. Herb it up: Stir in the fresh tarragon and let it release its fragrance for a few seconds.
  3. Wilting the spinach: Add half of the spinach leaves to the pan and cook, stirring frequently, until wilted. This shouldn’t take more than a minute or two.
  4. Repeat and season:  Add the remaining spinach and cook, stirring occasionally, until wilted and tender. Season the spinach with salt and pepper to taste.

Plating and sauce (optional):

  1. Presentation time: Place the wilted spinach between two plates. Carefully place the cooked salmon on top of the spinach.
  2. (Optional) Wine sauce: If using white wine, add the remaining chopped shallots to the pan and sauté for another minute. Pour in the white wine (about 1/4 cup) and scrape up any browned bits from the bottom of the pan. Simmer for a few minutes, allowing the sauce to reduce slightly and thicken. Spoon the sauce over the salmon and spinach.
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