A cozy, elegant dish with tender salmon in a silky garlic-cream sauce and vibrant spinach. Perfect for weeknights and special dinners ✨
🛒 Ingredients (Serves 2–3)
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2 salmon fillets (skin on or off, ~150–180g each)
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Salt & black pepper, to taste
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1 tbsp olive oil
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1 tbsp butter
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3 garlic cloves, minced
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1 small onion or shallot, finely chopped
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1 cup fresh spinach (packed)
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¾ cup cooking cream (or heavy cream)
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¼ cup milk (optional, for lighter sauce)
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¼ cup grated Parmesan cheese
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½ tsp chili flakes (optional)
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½ tsp dried oregano or Italian seasoning
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Lemon juice, to taste
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Fresh parsley or dill, for garnish
👩🍳 Instructions
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Season Salmon
Pat salmon dry. Season both sides with salt and black pepper. -
Sear the Salmon
Heat olive oil in a pan over medium heat.
Sear salmon 3–4 minutes per side until golden and just cooked.
Remove and set aside. -
Make the Creamy Base
In the same pan, add butter.
Sauté onion for 2–3 minutes until soft.
Add garlic and cook for 30 seconds until fragrant. -
Add Spinach
Toss in spinach and cook until just wilted. -
Create the Sauce
Lower heat. Add cream (and milk if using).
Stir in Parmesan, oregano, and chili flakes.
Simmer gently 2–3 minutes until creamy. -
Combine
Return salmon to the pan.
Spoon sauce over fish and simmer 2 minutes. -
Finish
Add a squeeze of lemon juice.
Garnish with parsley or dill. Serve hot 💚
❓ Q & A
Q: Can I use frozen salmon?
A: Yes—thaw completely and pat dry before cooking.
Q: Can I replace cream?
A: You can use half-and-half or evaporated milk, but the sauce will be less rich.
Q: What can I serve it with?
A: Rice, mashed potatoes, pasta, quinoa, or crusty bread work beautifully.
Q: Can I add mushrooms?
A: Absolutely! Sauté sliced mushrooms with the onions.
Q: Is this keto-friendly?
A: Yes—just skip the milk and serve with low-carb sides.