Creamy Salmon With Spinach

  • Difficulty: Medium
  • 30 minutes
  • 2 servings

You first fry the fillets for this one, but then, continue by cooking an incredibly savory garlic-onion sauce. And you do that using the juices left from frying the fillets. Some of the best flavors are left in there. Enrich them even more with melted butter, sun-dried tomatoes, heavy cream, and parmesan. Incredibly tasty, you’ll see!

Ingredients Needed for Creamy Salmon With Spinach

14 ounces of salmon fillets (2 fillets)
salt
pepper
2 tablespoons of olive oil
1 tablespoon butter
5 garlic cloves, crushed
1 medium onion, minced
2 ounces of sun-dried tomatoes
⅔ cup vegetable stock
⅓ cup heavy cream
4 ounces of baby spinach
½ cup parmesan, grated
fresh parsley for garnishing

How to Cook Creamy Salmon With Spinach

  1. Place the fillets on the work surface. Season with salt and pepper on both sides. Rub in.
  2. Heat the olive oil in a skillet over medium-high heat. Add the fillets and fry on each side for 5 – 6 minutes. Transfer the fillets on paper towels and set aside.
  3. Turn the heat to low and start melting the butter using the same skillet. Add the garlic and onion. Cook and stir until tender.
  4. Add the sun-dried tomatoes and stir them in. Add the vegetable stock and heavy cream. Stir them in. Season with salt and pepper.
  5. Add the baby spinach and stir it in. Do the same for the grated parmesan. Add the fillets, cover them with the sauce and cook for 8 minutes. Garnish with fresh parsley.

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