Pan seared salmon with angel hair pasta

A SEASONINGS AND FLAVORED SALTS RECIPE

2 servings

Main Ingredients
Two 6-ounce skinless center-cut pieces of salmon fillet
3 cups of baby spinach
olive oil
a tablespoon of light butter
1 tbsp of minced garlic
6 oz of cooked angel hair pasta
Hawaii Kai’s Balsamic Vinegar Sea Salt
black pepper
freshly chopped basil
Hawaii Kai’s Black Lava Sea Salt

Directions
1. Heat a large cast-iron skillet over medium high heat.
2. When it’s heated, drizzle 1 tbsp of olive oil
3. Season the salmon with Balsamic Vinegar Sea Salt and black pepper
4. Add the salmon steaks to the skillet, skin side up
5. Cook for about 4 minutes until its golden brown on the bottom
6. Turn the salmon, lower the heat to moderate and sear it for additional 3 minutes
7. Remove salmon and place onto a plate
8. In the same skillet, add the baby spinach and sautee for about a minute and then transfer onto a plate
9. Reduce heat to low, add 1 tbsp of olive oil, light butter and 1 tbsp of minced garlic and sautee for a minute before adding the cooked pasta. Mix well
10. Add 1 tsp of Balsamic Vinegar Sea Salt and chopped basil and give it a quick mix
11. Place the noodles onto a plate with the cooked salmon on top
12. Sprinkle freshly grated Parmesan cheese and a little bit of Black Lava Sea Salt on top before serving
Try Hawaii Kai’s Balsamic Flavored Salts on salads, roasted vegetables, seafood, meats, cheese and pears!