Salmon with Spinach Cream Sauce
Salmon with Spinach Cream Sauce is a fresh new take on the typical florentine dish, and comes together in just 30 minutes. Chock full of spinach, garlic, and mild spices, and topped off with a creamy, buttery, delicious cream sauce.
Servings:4 servings
Ingredients
- 4 6-ounce salmon fillets
- salt and pepper , to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
creamy white sauce
- 1 tablespoon butter
- 3 teaspoons minced garlic
- 1 cup chicken broth, I used low sodium
- 1 cup baby spinach leaves
- ¾ cup heavy cream
- 4 ounces cream cheese, at room temperature or softened in microwave
- ½-1 teaspoon salt, to taste
- ¼ teaspoon black pepper
Instructions
prepare the salmon
- Season salmon with salt and pepper to taste on both sides.
- In a large skillet over medium heat, melt butter. Once melted, drizzle oil into the pan and give it a good stir.
- Add salmon to the pan in a single layer. Sear, undisturbed, for 4-5 minutes until browned, carefully flip and cook another 5-7 minutes (depending on the thickness of your salmon pieces) until cooked through.
- Transfer salmon to a plate and cover tightly with foil to keep warm and moist.
make the sauce
- Add butter and garlic to the pan and stir over medium heat for about 2 minutes until butter mis melted and garlic is fragrant.
- Stir in chicken broth and simmer about 5 minutes until reduced by half. Stir in spinach for about 1 minute until wilted.
- Stir in heavy cream, and cream cheese. Continue to gently stir until cream cheese is completely incorporated and sauce is creamy and smooth.
- Season with salt and pepper. Taste, add more salt and pepper if needed.
put it all together
- Return salmon to the pan, spoon the creamy spinach sauce over the salmon, and serve.
Notes
Flavor tip: Top with freshly grated parmesan cheese and cracked black pepper.
Nutrition
Calories: 536 kcal, Carbohydrates: 4 g, Protein: 37 g, Fat: 41 g, Saturated Fat: 18 g, Cholesterol: 187 mg, Sodium: 703 mg, Potassium: 1015 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 1822 IU, Vitamin C: 7 mg, Calcium: 102 mg, Iron: 2 mg
