SALMON WITH CREAMY SPINACH SAUCE
This Salmon with Creamy Spinach Sauce is a delicious, protein-packed meal featuring pan-seared salmon fillets smothered in a rich, garlicky spinach cream sauce. It’s perfect for an easy yet elegant dinner.
Ingredients
For the Salmon:
- 4 salmon fillets about 6 oz each
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Creamy Spinach Sauce:
- 1 tablespoon butter
- 2 cloves garlic minced
- 4 cups fresh baby spinach
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ¼ teaspoon ground nutmeg optional
- Salt and pepper to taste
Instructions
Cook the Salmon:
- Season salmon fillets with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook salmon for 4–5 minutes per side until golden and cooked through. Remove and set aside.
Make the Creamy Spinach Sauce:
- In the same skillet, melt butter. Sauté garlic for 1 minute, then add spinach and cook until wilted.
Add Cream and Cheese:
- Pour in heavy cream and stir in Parmesan. Season with salt, pepper, and nutmeg if using. Simmer for 2–3 minutes until sauce thickens slightly.
Combine and Serve:
- Return salmon to the pan and spoon the creamy spinach sauce over the top. Serve warm with rice, potatoes, or pasta.
Notes
Make Ahead:
The sauce can be made ahead and stored in the fridge for up to 2 days. Reheat gently before serving. Customizing the Flavor:
Add sun-dried tomatoes or mushrooms to the sauce for extra richness and texture. Serving Suggestions:
Pairs well with garlic mashed potatoes, rice pilaf, or roasted vegetables. Allergy-Friendly Options:
For a dairy-free version, use plant-based cream and omit the cheese or use vegan cheese. Storage Tips:
Refrigerate leftovers in an airtight container for up to 2 days. Reheat on low to avoid overcooking the salmon.
The sauce can be made ahead and stored in the fridge for up to 2 days. Reheat gently before serving. Customizing the Flavor:
Add sun-dried tomatoes or mushrooms to the sauce for extra richness and texture. Serving Suggestions:
Pairs well with garlic mashed potatoes, rice pilaf, or roasted vegetables. Allergy-Friendly Options:
For a dairy-free version, use plant-based cream and omit the cheese or use vegan cheese. Storage Tips:
Refrigerate leftovers in an airtight container for up to 2 days. Reheat on low to avoid overcooking the salmon.