Ingredients

The following ingredients have 4 Servings
  • 2 shallots (thinly sliced)
  • 6-7 sprigs fresh thyme
  • Salt and pepper
  • 2 cups white wine
  • 1/2 cup 1 stick unsalted butter + 2 Tbsp., divided
  • 3 Tbsp. freshly choppped thyme
  • 4-6 6- ounce pieces salmon
  • Sea salt and fresh ground pepper
  • 5 Tbsp. olive oil
  • 8 cups spinach
  • 1 lemon

Instruction

  • To make the sauce, in a medium saucepan over medium heat, add the shallots, sprigs of thyme, and wine. Cook the sauce until reduced by three fourths.
  • Lower the heat and add the butter, whisking until melted. Add salt and pepper and the chopped fresh thyme.
  • Season the fish with salt and pepper. In a large saute pan over high heat, add the oil, and cook the fish for about 3 minutes on each side, until the salmon is firm (not spongy–use the back of spatula handle to press down on the salmon).
  • At the same time, melt the 2 Tbsp. of butter in a separate saute pan. Add the spinach and cook for about 2 minutes. Squeeze fresh lemon juice on top and salt and pepper to taste.
  • Remove the fish from pan and plate on a bed of spinach, spooning the Thyme Butter Sauce over the top of each serving. Garnish with fresh thyme and a lemon wedge. Serve!