Salmon with Tomato & Spinach Cream Sauce Recipe

#CreamySalmon #SalmonRecipe #SpinachSalmon #SalmonSpinachCreamSauce #SpinachCreamSauce #Spinach #dinnerideas #NorthCarolina #FishDish #AlexandriaIsabelle


This Salmon with Spinach Cream Sauce is a one pan dinner recipe. Everything cooks in one pan and has minimal cleanup which we all love! The creamy garlic spinach sauce so deliciously good. Serve by itself, with brown rice, or with anything to soak up with the sauce.


Salmon with Tomato & Spinach Cream Sauce Recipe


Ingredients:

2-4 salmon fillets
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 small yellow onion, finely chopped
3 garlic cloves, finely chopped
1 cup cherry tomatoes, halved
1/2 cup heavy cream
1 cup fresh spinach
1/4 cup grated Parmesan cheese
2 tablespoons freshly chopped parsley
1 teaspoon chili pepper flakes
1/2 teaspoon vegetable bouillon
Kosher salt, to taste
Black pepper, to taste


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Note: 1. Any type of salmon will work for this
recipe. It should be bright pink color
salmon fillets and shouldn't smell.
2. Fresh spinach works best for
this recipe. They melt quickly into the
sauce. 1 - 2 cups should be enough.
3. Optional, you can add 1/4 cup of
vegetable stock or wine, for a deeper flavor
to the cream sauce.
4. For dairy free, use coconut cream and
olive oil.
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Directions:

1. Pat dry salmon fillets on both sides with paper towels. Season fillets on both sides with salt and pepper, to taste.
2. Heat olive oil and 1 tablespoon butter in a large skillet/pan over medium high heat until hot but not smoking. The pan must be hot, so the salmon doesn’t stick to it and can get nice and crispy. Place salmon on the pan skin side up and sear for 3 minutes or until brown. Flip and sear the other side of salmon for another 2-3 minutes, or until desired doneness is reached. Transfer to a plate and set aside.
3. Do not clean the pan/skillet and add the remaining (1 tbsp) butter. Sauté onion for 2 minutes or until transparent over medium heat, stirring often. Add finely chopped garlic and sauté for 30 seconds.
4. Add halved cherry tomatoes and cook for 2 minutes.
5. Add heavy cream, parmesan cheese, parsley, chili pepper flakes, vegetable bouillon, and black pepper into the pan and bring everything to a low simmer over medium heat. Stir consistently until the sauce thickens.
6. Add spinach and stir until slightly wilted for about 2 minutes. Do not overcook!
7. Nestle the salmon fillets into the spinach sauce.
8. Serve with brown rice or mashed potatoes. Enjoy!🍅

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