Ingredients
3 teaspoons olive oil, divided 4 salmon fillets (6 ounces each) 1-1/2 teaspoons reduced-sodium seafood seasoning1/4 teaspoon pepper1 garlic clove, slicedDash crushed red pepper flakes10 cups fresh baby spinach (about 10 ounces)6 small tomatoes, seeded and cut into 1/2-in. pieces 1/2 cup balsamic vinegar
Preparation
Preheat air fryer to 450°. Rub 1 teaspoon oil over both sides of salmon; sprinkle with seafood seasoning and pepper. In batches if necessary, place salmon on greased tray in air-fryer basket. Cook until fish just begins to flake easily with a fork, 10-12 minutes.
Meanwhile, place remaining oil, garlic and pepper flakes in a 6-qt. stockpot; heat over medium-low heat until garlic is softened, 3-4 minutes. Increase heat to medium-high. Add spinach; cook and stir until wilted, 3-4 minutes. Stir in tomatoes; heat through. Divide among 4 serving dishes.
In a small saucepan, bring vinegar to a boil. Cook until vinegar is reduced by half, 2-3 minutes. Immediately remove from heat.
To serve, place salmon over spinach mixture. Drizzle with balsamic glaze.
