Salmon with Garlic Cream Sauce

Perfectly pan-seared salmon served with the most irresistible garlicky cream sauce with sneaked in spinach!

Garlicky cream sauce. Sneaked-in greens. Soft, juicy, tender salmon fillets. What’s NOT to love?

WHY MAKE SALMON AT HOME?

• Quick, easy and impressive. Salmon cooks together very quickly. It makes for a great weeknight hero, and is also impressive enough to serve to guests.
• Budget-friendly. Frozen salmon is typically much more budget-friendly than fresh salmon. And although there is some misconception that fresh is better than frozen, fresh salmon is frozen at its peak, sealing in all the nutritional quality as freshly caught fish.
• Omega-3s. Salmon is a nutritional powerhouse! Thank you omega-3 fatty acids.
• Versatility. You have so many options here – you can grill the salmon, pan sear the salmon, smoke the salmon, poach the salmon, etc.. It’s basically your own adventure here!

The salmon fillets comes out perfectly seared and golden brown (highly recommend using a nonstick skillet here), complemented by the most velvety cream sauce of your dreams.

Not a fan of spinach? Kale would be a great leafy green substitute. Don’t want to use wine? Additional chicken stock can be used instead. This recipe is very forgiving yet so so impressive.

Salmon with Garlic Cream Sauce

Yield: 4 servings

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

Perfectly pan-seared salmon served with the most irresistible garlicky cream sauce with sneaked in spinach!

5 stars (35 ratings)

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Ingredients

• 4 (6-ounce) salmon fillets
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 medium shallot, diced
• 2 tablespoons all-purpose flour
• ¼ cup dry white wine*
• ¾ cup chicken stock
• ¾ cup half and half*
• 3 cups baby spinach
• 2 tablespoons chopped fresh dill
• 1 lemon, cut in wedges

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Instructions

• Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.
• Melt butter in a large cast iron skillet over medium heat. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip, and cook for an additional 4-5 minutes, or until desired doneness. Remove and keep warm.
• Reduce heat to low; add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the skillet.
• Stir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.
• Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill.
• Serve immediately with lemon wedges.

Notes

*Chicken stock can be used for white wine as a non-alcoholic substitute.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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