Salmon with Creamy Spinach Sauce (Printable Version)
Seared salmon fillets topped with a rich garlic-spinach cream sauce - an elegant dish for any occasion.
# What You'll Need:
→ For the Salmon
01 -
4 salmon fillets (skin-on or skinless)
02 -
2 tablespoons olive oil
03 -
Salt and pepper, to taste
→ For the Creamy Spinach Sauce
04 -
1 shallot, minced
05 -
2 cloves garlic, minced
06 -
4 cups fresh spinach, roughly chopped
07 -
½ cup heavy cream (or half-and-half)
08 -
¼ cup grated Parmesan cheese (optional)
09 -
1 tablespoon butter
10 -
Pinch of nutmeg (optional)
11 -
Salt and pepper to taste
# Steps To Follow:
01 -
Pat the salmon fillets dry and season with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear salmon, skin-side down (if using), for 4–5 minutes until golden. Flip and cook for another 3–4 minutes or until cooked through. Remove and set aside.
02 -
In the same skillet, lower heat to medium. Add butter and sauté the shallot for 1 minute. Add garlic and cook for another 30 seconds. Stir in chopped spinach and cook until wilted (about 2 minutes). Pour in the cream, add Parmesan (if using), and a pinch of nutmeg. Simmer for 2–3 minutes until slightly thickened. Season with salt and pepper to taste.
03 -
Return salmon to the skillet or plate individually. Spoon the creamy spinach sauce over each fillet. Serve hot with rice, pasta, or roasted potatoes.
# Notes and Tips:
01 -
Substitute cream with Greek yogurt or coconut cream for a lighter version.
02 -
Add sun-dried tomatoes or mushrooms for more flavor depth.
03 -
Fresh lemon zest or juice before serving adds brightness.