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Seared and Roasted Salmon with Garlic Spinach

Featured by Martellotto Wines in the Gold Wine Club.
Seared and Roasted Salmon with Garlic Spinach


This recipe sent by Greg Martellotto is perfect for our Pinot Noir Wine of the Month Club members to pair with his Pinot. Enjoy

Yield: 4
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Serving Size: 4 ounces


Quality, fresh salmon fillets (4 oz./person)
1 lb. fresh, rinsed spinach
2 garlic cloves, minced
Extra virgin olive oil
1 Tbs. butter
White cooking wine
Sea salt and fresh cracked black pepper


Heat oven to 350 degrees. Heat butter and 1 Tbs. olive oil on stove on medium high heat in a thick bottom saute pan that is oven safe. Season the salmon with salt and pepper. Add salmon to pan and sear for 4 minutes (assuming fish is at least 1/2 inch thick). Do not try to move or flip the fish. Add 1/2 cup white cooking wine to the pan. Remove from stove and put pan in the oven. Set a timer and roast for 8 minutes. For thicker cuts of fish, you can put a top or foil on top of the pan to expedite cooking.

While the fish is in the oven, use a large saute pan to make the spinach. Add 1 Tbs. olive oil and add minced garlic. Saute on medium heat for 1-2 minutes. Do not let the garlic brown. You can add a touch of white wine to lower the cooking temperature. Add spinach in bunches and stir. The spinach should be only slightly wilted, still very green, and not turned brown or black. Salt and pepper to taste.

Serve the fish and the spinach immediately. To plate the dish, lay a bed of spinach and place the salmon filet on top. You may want to add a lemon wedge. If you want to include a grain as a side, consider toasted Israeli couscous or an orzo salad with fresh herbs.

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