SafePlates

Ingredients

• 4 salmon fillets (about 6 oz each) (170g each)
• 1 tablespoon olive oil (15ml)
• 1 tablespoon unsalted butter (14g)
• 1 small onion, finely chopped (about 1/2 cup) (75g)
• 3 cloves garlic, minced
• 1/2 cup dry white wine or chicken broth (120ml)
• 3/4 cup heavy cream (180ml)
• 1/2 cup grated Parmesan cheese (50g)
• 1 cup fresh spinach leaves (30g)
• 1 tablespoon chopped fresh dill or parsley (4g)
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions

1. Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down if applicable, and cook for 3-4 minutes per side, or until golden and just cooked through. Remove the salmon from the skillet and set aside.
3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the chopped onion and sauté for 2-3 minutes until softened.
4. Add the minced garlic and cook for 30 seconds until fragrant.
5. Pour in the white wine or chicken broth and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
6. Stir in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese and stir until melted and the sauce is smooth.
7. Add the spinach leaves and cook for 1-2 minutes until wilted.
8. Return the salmon fillets to the skillet, spooning some of the creamy sauce over the top. Simmer for 2 minutes to heat through.
9. Sprinkle with chopped dill or parsley. Serve immediately with lemon wedges on the side.

Tip

Serve this creamy salmon with steamed rice, mashed potatoes, or crusty bread to soak up the delicious sauce.