Creamy salmon with spinach and sun dried tomato

  • 1 tablespoon olive oil

  • 21 oz (600 g) salmon filets skin on or off

  • Salt and pepper, to taste

  • 1 teaspoon garlic powder

  • 2 tablespoons unsalted butter

  • 6 cloves garlic minced

  • 1/2 cup dry white wine or chicken broth

  • 1 1/2 cups cream

  • 1/2 cup fresh grated Parmesan cheese

  • 2 tablespoons fresh chopped parsley

  • Juice of 1/2 a lemon

  • Heat oil a large skillet over medium-high heat. Season salmon with salt, pepper and garlic powder all over. Sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.

  • Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.

  • Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

  • Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.

  • Add the salmon back into the pan, sprinkle with parsley and a squeeze of lemon juice. Taste test sauce and adjust salt and pepper, if needed.

  • Serve over pasta, rice or steamed

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