Creamy Garlic Butter Salmon
Perfectly seared salmon in a smooth garlic butter sauce with spinach and sun-dried tomatoes.
Equipment
- Cast iron skillet or non-stick skillet
- Tongs
- Cooking spatula
- Bowls
Ingredients
- 4 salmon fillets, with skin
- 3 cups baby spinach
- 1 1/2 cups heavy cream
- 1/2 cup sun-dried tomatoes in oil, drained
- 1/2 cup grated Parmesan cheese
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons butter
- juice of one lemon
- zest of one lemon
- parsley for garnish
- salt and pepper to taste
Instructions
- Season the salmon fillets with salt and pepper. Heat a skillet with oil. Add the salmon skin side down, cook for 2-3 minutes on each side or cook to desired doneness. Remove from the pan and set aside.
- In the same pan, add butter and let them melt. Add the onion, saute for a minute or until tender. Add the garlic, saute until fragrant.
- Add the sun-dried tomatoes, stir to combine. Add the heavy cream and Parmesan cheese, simmer for 2 minutes, season the sauce with salt, and pepper. Add the spinach, stir until wilted.
- Add the cooked salmon back into the pan. Spoon some of the sauce on top, garnish with parsley. Serve immediately with steamed rice or pasta.
Notes
- When frying, make sure the oil is hot enough, and don't move the fish around until they're ready, to avoid it from breaking.
- If you can, find sun-dried tomatoes that don't have sulfur or any type of preservatives. You can also substitute them with cherry tomatoes.
- You can use heavy cream or whole milk.
- Use fresh grated Parmesan cheese.
