Pan-Roasted Salmon with Thyme Butter Sauce


  • 2 shallots, thinly sliced
  • 6-7 sprigs fresh thyme
  • Salt and pepper
  • 2 cups white wine
  • 1/2 cup (1 stick) unsalted butter + 2 Tbsp., divided
  • 3 Tbsp. freshly choppped thyme
  • 4-6 6-ounce pieces salmon
  • Sea salt and fresh ground pepper
  • 5 Tbsp. olive oil
  • 8 cups spinach
  • 1 lemon


  1. To make the sauce, in a medium saucepan over medium heat, add the shallots, sprigs of thyme, and wine. Cook the sauce until reduced by three fourths.
  2. Lower the heat and add the butter, whisking until melted. Add salt and pepper and the chopped fresh thyme.
  3. Season the fish with salt and pepper. In a large saute pan over high heat, add the oil, and cook the fish for about 3 minutes on each side, until the salmon is firm (not spongy--use the back of spatula handle to press down on the salmon).
  4. At the same time, melt the 2 Tbsp. of butter in a separate saute pan. Add the spinach and cook for about 2 minutes. Squeeze fresh lemon juice on top and salt and pepper to taste.
  5. Remove the fish from pan and plate on a bed of spinach, spooning the Thyme Butter Sauce over the top of each serving. Garnish with fresh thyme and a lemon wedge. Serve!