Seared Salmon on Baby Spinach

• 2 7-ounce skinless salmon fillets
• 2 tablespoons (1/4 stick) butterbutter
• 3 large shallots, slicedshallot
• 1 1/2 tablespoons chopped fresh tarragontarragon
• 3 ounces baby spinach leavesspinach
• 1/3 cup dry white winewhite-wine
• 1/4 cup whipping creamcream

1. 01Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate.
2. 02Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates.
3. 03Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.

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