Description
A quick and satisfying weeknight dish featuring salmon seared to perfection and served with a rich spinach cream sauce.
Ingredients
Scale
- 2–3 teaspoons olive oil
- 2 6 oz salmon filets
- 1 tablespoon butter
- 2 cloves garlic, peeled and minced
- 1 small shallot, finely chopped
- 1/2 cup heavy cream
- 1/4 cup vegetable broth
- 1/4 teaspoon red pepper flakes
- 9–12 oz fresh spinach leaves, washed
- 1 tablespoon flat leaf Italian parsley, chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Pat the salmon filets dry with a paper towel.
- Heat olive oil in a large skillet over medium high heat until shimmering.
- Add salmon, skin side up, and sear for 3 minutes until light brown.
- Flip and continue cooking for another 2-3 minutes, depending on thickness.
- Remove the salmon from the pan and set aside.
- Wipe excess oil from the pan if necessary, then add butter, garlic, and shallot; cook for 1-2 minutes.
- Add vegetable broth, red pepper flakes, and cream; bring to a low simmer.
- Stir until the sauce thickens and reduces by almost half.
- Add spinach and stir until lightly wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
- Nestle the salmon back into the sauce and top with parsley.
Notes
For a lighter option, substitute heavy cream with Greek yogurt or light cream.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg