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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, right?
The salmon comes out perfectly seared and golden brown (highly recommend using a nonstick skillet here!), complemented by the cream sauce of your dreams.
Not a fan of spinach? Kale would be a great substitute. Don’t want to use wine? Additional chicken stock can be used instead. Although if you end up using the wine, you can serve the leftover wine with dinner!
Salmon with Garlic Cream Sauce
Yield: 4servings
Prep: 15 minutesminutes
Cook: 15 minutesminutes
Total: 30 minutesminutes
Perfectly pan-seared salmon served with the most irresistible garlicky cream sauce with sneaked in spinach!
Kosher salt and freshly ground black pepper, to taste
1 ½tablespoonsunsalted butter
2clovesgarlic, minced
1medium shallot, diced
2tablespoonsall-purpose flour
¼cupdry white wine*
¾cupchicken stock
¾cuphalf and half*
3cupsbaby spinach
2tablespoonschopped fresh dill
1lemon, cut in wedges
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.