Seared Salmon on Baby Spinach

• (5 ounce) salmon fillets, skin removed2 ounces
• butter, divided↗2 tablespoons
• large shallots, sliced,divided↗3
• chopped fresh tarragon, divided1 1⁄2 tablespoons
• ounces baby spinach leaves (1/2 bag)↗3 ounces
• dry white wine↗1⁄3 cup
• whipping cream↗1⁄4 cup

Step-by-step instructions

1. 1

   Sprinkle salt and pepper on salmon.

2. 2

   Melt 1 T butter in medium skillet over medium-high heat.

3. 3

   (If you use a large skillet, you'll need to use more butter. For a better finished result, medium is preferred.) Add salmon; saute' until just opaque in the center, about four minutes per side if thick.

4. 4

   Transfer salmon to a plate.

5. 5

   Melt 1/2 T butter in same skillet.

6. 6

   Add 1/2 the shallots and half the tarragon; saute' 30 seconds.

7. 7

   Increase the heat to high; add half the spinach and toss 30 seconds.

8. 8

   Add remaining spinach and toss until wilted.

9. 9

   Divide the spinach between two plates.

10. 10

    Melt remaining 1/2 T butter in same skillet over medium-high heat.

11. 11

    Add remaining shallots and tarragon; saute' 30 seconds.

12. 12

    Add wine first and then cream and boil until the sauce is thick enough to coat a spoon, about 3 minutes (or less if using larger skillet).

13. 13

    Season with salt and pepper.

14. 14

    Return salmon to skillet; simmer 1 minute.

15. 15

    Arrange salmon with sauce atop spinach.

16. 16

    Serves two; can be doubled.