Description
A rich and creamy salmon dish paired with a delicious spinach-and-tomato sauce, perfect for cozy evenings.
Ingredients
- 4 salmon fillets (6 oz each), skin on or off
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Juice of 1/2 lemon
- Fresh parsley, chopped, for garnish
Instructions
- Pat salmon dry and season both sides with salt and pepper. Preheat a large skillet over medium-high heat.
- Add olive oil to the hot skillet. Place salmon fillets skin-side down and cook 3–4 minutes without moving them, until the skin is crisp. Flip and sear the other side 2–3 minutes until just cooked through. Remove salmon to a plate and set aside.
- Reduce heat to medium and melt butter in the same skillet. Sauté onion 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
- Stir in cherry tomatoes and cook 2–3 minutes until they soften. Pour in chicken broth and scrape up any browned bits from the pan for extra flavor.
- Pour in heavy cream and sprinkle Parmesan cheese and Italian seasoning. Stir gently until the sauce is smooth and begins to thicken, about 3–4 minutes.
- Add baby spinach and stir until wilted. Finish with lemon juice and red pepper flakes if using.
- Return salmon to the skillet, spooning the sauce over each fillet. Warm through for 1–2 minutes.
- Garnish with chopped parsley and serve with a side of roasted squash or your favorite bread.
Notes
Dry the salmon well before searing for a beautiful crust. Use a heavy skillet for even heat distribution. Adjust seasoning at the end, as a little lemon brightens the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian