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  • theresafedel

Salmon and spinach in a creamy sauce


  • 4 salmon filets

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons salted butter

  • 1 shallot, thinly sliced

  • 3 cloves garlic, minced or grated

  • 1/2 teaspoon crushed red pepper flakes

  • 1 cup cream

  • 3/4 cup white wine

  • 1/3 cup water, if needed

  • 1/2 cup grated parmesan cheese

  • 3 cups fresh baby spinach

  • juice from 1 lemon

  • 2 teaspoons of fresh black pepper

  • 1 tablespoon chopped fresh chives, plus more for serving


  • In a large skillet over medium-high heat, heat up olive oil unit the oil shimmers. Salt and pepper salmon fillets before adding skin side down. Cook for 2-3 minutes until the skin is crispy. Turn the salmon over and grill another 3-4 minutes, Remove from the skillet.

  • In the same skillet add the butter once melted add shallots and cook for 2-3 minutes before adding garlic and cook until fragrant, around 2 minutes, add the crushed red pepper flakes, white wine and cook 3-4 minutes before adding the cream, salt and pepper.

  • Turn the heat down to medium and simmer stirring constantly until smooth and creamy. Add parmesan cheese and spinach and cook until the spinach is wilted around 3-5 minutes.

  • Stir in the lemon juice and chives before returning the salmon to the skillet, Cook a few minutes to warm up the salmon or ensure is cooked to your preference. If the sauce is too thick you can add some water to thin it out.

  • Plate the salmon and then spoon over the sauce and spinach. Sprinkle over cut fresh chives.

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