Description
A quick and foolproof pan-seared salmon with a creamy garlic sauce, baby spinach, and bright lemon, delivering a delightful flavor combination.
Ingredients
Scale
- 4 (6-ounce) salmon fillets
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1 1/2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 medium shallot (diced)
- 2 tablespoons all-purpose flour
- 1/4 cup dry white wine
- 3/4 cup chicken stock
- 3/4 cup half and half
- 3 cups baby spinach
- 2 tablespoons chopped fresh dill
- 1 lemon (cut in wedges)
Instructions
- Pat both sides of the salmon fillets dry; season with salt and pepper.
- Melt butter in a large cast iron skillet over medium heat. Add salmon fillets, skin side up, and cook until golden brown, about 4-5 minutes.
- Flip the salmon and cook for an additional 4-5 minutes, or until desired doneness.
- Remove salmon and keep warm.
- Reduce heat; add garlic and shallots to the skillet, cooking until fragrant, about 2 minutes.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping the bottom of the skillet to incorporate browned bits.
- Add chicken stock and half and half, stirring until slightly thickened, about 2-3 minutes and season with salt and pepper to taste.
- Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet and sprinkle with dill.
- Serve immediately with lemon wedges.
Notes
For a lower-calorie option, use lighter milk instead of half-and-half. Adding a squeeze of lemon brightens the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 520
- Sugar: 1g
- Sodium: 500mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1.5g
- Protein: 32g
- Cholesterol: 100mg