Salmon and Spinach Superfood for Pregnancy in 22 Minutes

Instructions:

1. Prep the salmon. Pat the salmon skins completely dry with paper towels to ensure a crisp crust. Season the flesh side with coarse sea salt and cracked black pepper immediately before cooking. Note: Salt draws out moisture, so seasoning right before hitting the pan is crucial.
2. Heat the skillet. Heat avocado oil in a 12 inch cast iron or heavy bottomed skillet over medium high heat until it shimmers. Note: The oil should move like water across the pan surface.
3. The initial sear. Place salmon fillets skin side down, pressing firmly with a spatula for 30 seconds. Note: This prevents the skin from curling as the proteins contract.
4. Develop the crust. Sear the salmon undisturbed for 5-6 minutes until the skin is mahogany colored and crispy. Note: If the fish resists when you try to lift it, it isn't ready to flip yet.
5. Finish the fish. Flip the fillets and cook for an additional 2-3 minutes for a medium finish. The flesh should feel firm but give slightly.
6. Rest the protein. Remove salmon to a warm plate to rest. Note: This allows juices to redistribute so they don't run out when you cut into it.
7. Infuse the oil. In the same skillet over medium heat, add extra virgin olive oil and shaved garlic. Sauté for 1 minute until fragrant and pale gold.
8. Wilt the greens. Add baby spinach in batches, tossing with tongs to coat in the garlic infused oils. Wilt for 1-2 minutes until just softened and bright green.
9. Season the base. Remove from heat. Toss the spinach with lemon juice, lemon zest, and toasted pine nuts.
10. Assemble. Serve the salmon fillets atop the bed of wilted greens. The citrus scent should be immediate and refreshing. > Chef's Tip: For an even deeper flavor, freeze your pine nuts for 10 minutes before dry toasting them in a small pan. This prevents the delicate oils from scorching and results in a more even, golden brown crunch.