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Pan-seared salmon fillets in a creamy spinach sauce in a skillet

Creamy Spinach Salmon

Pan-seared salmon fillets finished in a garlic Parmesan cream sauce with wilted spinach. Made in one skillet in about 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets about 6 ounces each
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan
  • 2 cups fresh spinach

Method
 

  1. Pat the salmon dry and season with the salt and pepper.
  2. Heat the oil in a large skillet over medium-high heat. Sear the salmon for 3–4 minutes per side, until golden. Move it to a plate.
  3. Reduce the heat to medium. Melt the butter in the same skillet, add the garlic and cook for 30 seconds, until fragrant.
  4. Pour in the cream and stir in the Parmesan. Simmer gently for 2–3 minutes, until slightly thickened.
  5. Add the spinach and cook for 1–2 minutes, until wilted.
  6. Return the salmon to the pan and simmer for 2 minutes, until heated through and the fish flakes easily. Serve with the sauce spooned over the top.

Notes

  • Add ¼ cup of chopped sun-dried tomatoes with the garlic.
  • Kale or chard can replace the spinach.
  • Half-and-half makes a lighter sauce.