Salmon with Garlic Cream Sauce

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

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

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

Salmon with Garlic Cream Sauce

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

15 minutes15 minutes

Ingredients:

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

Directions:

  1. Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Melt butter in a large 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.
  3. Reduce heat to low; add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
  4. Whisk in flour until lightly browned, about 1 minute.
  5. Stir in wine, scraping any browned bits from the bottom of the skillet.
  6. Stir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.
  7. Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill.
  8. Serve immediately with lemon wedges.

Notes:

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

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