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This zingy yet creamy Tuscan sauce is the perfect accompaniment to beautifully pink pan-seared salmon fillets. Serve alongside a fresh green salad and crusty bread for dipping or herby new potatoes.
Season the salmon as desired. Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the salmon, skin-side up and cook for about 5 minutes or until it's ...
Sasha Maslov for The New York Times Searing salmon in a hot skillet is not only fast, but it also results in a crispy crust and a tender, flaky center.
In the first segment, Chef Charles whipped up a Pan Seared Cajun Spiced Salmon with Garlic Spinach and Holy Trinity Sauté. The key to this dish lies in the Cajun seasoning, which adds a rich ...