Seared Salmon With Wilted Spinach

• 4 (6-ounce) salmon fillets
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper, divided
• 1 tablespoon canola oil, divided
• 1 pint grape tomatoes, halved
• 3 garlic cloves, sliced
• 1 (9-ounce) package baby spinach
• 2 tablespoons small fresh basil leaves

1. Preheat oven to 450u0b0.
2. Sprinkle salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat a large cast-iron skillet over high heat. Add 2 teaspoons oil; swirl. Add fillets, skin side down; cook for 3 minutes or until skin begins to brown, gently pressing fillets. Place pan in oven. Bake at 450u0b0 for 6 minutes or until desired degree of doneness.
3. Heat a nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl. Add tomatoes; saute 1 minute. Add garlic; saute for 30 seconds, stirring constantly. Add spinach; remove from heat. Toss until spinach wilts. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Place about 1/2 cup spinach mixture on each of 4 plates; top each serving with 1 fillet and basil.

salmon fillets, kosher salt, black pepper, canola oil, grape tomatoes, garlic, baby spinach, fresh basil

Taken from www.myrecipes.com/recipe/seared-salmon-wilted-spinach (may not work)