Creamy Salmon Spinach (Print Version)
# Ingredients:
→ Salmon Prep
01 -
4 fillets of salmon, with or without skin
02 -
1 tablespoon of butter
03 -
½ teaspoon of paprika (if you like)
04 -
1 teaspoon of salt
05 -
1 tablespoon of olive oil
06 -
½ teaspoon of ground black pepper
→ Florentine-Style Creamy Sauce
07 -
1 cup of heavy whipping cream
08 -
1 teaspoon of lemon juice
09 -
½ cup of grated Parmesan cheese
10 -
3 garlic cloves, chopped fine
11 -
1 teaspoon of Dijon mustard
12 -
½ teaspoon of chili flakes (if you want a kick)
13 -
½ cup of halved cherry tomatoes (optional)
14 -
2 cups of fresh spinach leaves, chopped
# Instructions:
01 -
Season your salmon with some salt, pepper, and paprika, then pat them dry. Heat up butter and olive oil over medium-high heat in a big pan. Place the salmon in with the skin side down, letting it cook for 4-5 minutes until golden. Flip them over and cook 2-3 more minutes. Take them out and set aside.
02 -
Toss minced garlic into the same pan and cook until it smells amazing—about 30 seconds. Mix in the heavy cream, grated Parmesan, Dijon, chili flakes, and lemon juice. Stir and let everything bubble gently for 2 minutes. Add chopped spinach and cherry tomatoes if you’re using them, then wait until the spinach wilts.
03 -
Put the cooked salmon back into the pan and drizzle the sauce over it. Let it warm up for a couple of minutes. Dish up and eat while it’s hot.