🐟 Salmon with Spinach and Cream Sauce
Servings: 2–4 | Prep Time: 10 mins | Cook Time: 20 mins
🧾 Ingredients
For the Salmon:
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2–4 salmon fillets, skin-on or skinless (about 6 oz each)
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Salt & pepper, to taste
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1 tbsp olive oil
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1 tbsp butter
For the Spinach Cream Sauce:
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2 cloves garlic, minced
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1 small shallot, finely diced (or ¼ onion)
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5 oz (1 bag) fresh spinach
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¾ cup heavy cream
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¼ cup Parmesan cheese, grated
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1 tsp lemon zest
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1 tbsp lemon juice
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Salt & pepper, to taste
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Optional: pinch of red pepper flakes or nutmeg
🍳 Instructions
1. Sear the Salmon
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Pat the salmon dry and season with salt and pepper.
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Heat olive oil and butter in a skillet over medium-high heat.
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Add salmon, skin-side down if using. Sear for 3–4 minutes per side, or until golden and cooked to your liking.
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Remove and set aside. Tent with foil to keep warm.
2. Make the Creamy Spinach Sauce
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In the same pan, lower heat to medium. Add a little more butter or oil if needed.
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Sauté the shallot and garlic for 1–2 minutes until soft and fragrant.
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Add spinach and cook until wilted (about 1–2 minutes).
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Pour in the heavy cream and stir in Parmesan, lemon zest, and lemon juice.
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Simmer gently until thickened slightly — about 3–5 minutes.
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Season with salt, pepper, and optional red pepper flakes or nutmeg to taste.
3. Combine and Serve
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Return the salmon to the pan, spoon sauce over the top, and simmer 1–2 more minutes.
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Serve hot with rice, mashed potatoes, or pasta.
🍽️ Serving Suggestions:
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Pair with garlic mashed potatoes, cauliflower mash, or buttered noodles.
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Add a side of roasted asparagus or steamed green beans.
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A chilled glass of Chardonnay or Sauvignon Blanc goes great with this dish.
Want a dairy-free or low-carb version? I can adapt it for you.
