Ingredients
- Salmon Fillets: 4 (6-ounce) skin-on or skinless salmon fillets, about 1-1.5 inches thick (ensures even cooking and a moist interior)
- Olive Oil: 2 tablespoons (for searing the salmon and sautéing aromatics)
- Unsalted Butter: 2 tablespoons (adds richness to the sauce and helps brown the salmon)
- Garlic: 4 cloves, minced (the aromatic heart of the sauce)
- Vegetable Broth or Chicken Broth: 1/2 cup (forms the liquid base of the sauce, deglazing the pan)
- Heavy Cream: 1 cup (creates the luxurious, creamy texture of the sauce)
- Grated Parmesan Cheese: 1/2 cup, plus more for garnish (adds salty, umami depth and thickens the sauce)
- Fresh Spinach: 5 ounces (about 5 packed cups), roughly chopped if leaves are large (wilts down beautifully, adding nutrients and color)
- Sun-Dried Tomatoes (oil-packed): 1/4 cup, drained and chopped (optional, but adds a lovely sweet-tart chewiness)
- Lemon Juice: 1 tablespoon, freshly squeezed (brightens the sauce and cuts through the richness)
- Salt: To taste (enhances all the flavors)
- Black Pepper: Freshly ground, to taste (adds a gentle kick)
- Red Pepper Flakes: 1/4 teaspoon (optional, for a touch of warmth)
- Fresh Parsley or Dill: 1 tablespoon, chopped (for garnish, adding freshness)
Instructions
- Prepare the Salmon: Pat the salmon fillets completely dry with paper towels. This is crucial for achieving a good sear. Season generously on all sides with salt and freshly ground black pepper.
- Sear the Salmon: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, oven-safe skillet (cast iron is excellent here) over medium-high heat until the butter is melted and foamy, and the oil is shimmering. Carefully place the salmon fillets in the hot skillet, skin-side down if using skin-on. Sear for 4-6 minutes without moving them, until the skin is crispy and golden brown, and the salmon easily releases from the pan.
- Cook the Other Side: Gently flip the salmon fillets and cook for another 2-4 minutes on the other side, or until cooked to your desired doneness. The internal temperature should reach 125-130°F (52-54°C) for medium-rare, or up to 145°F (63°C) for well-done, though be careful not to overcook. Remove the salmon from the skillet and set aside on a plate. Tent loosely with foil to keep warm.
- Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Once the butter is melted, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to burn the garlic. If using sun-dried tomatoes, add them now and cook for another minute.
- Deglaze and Build Sauce Base: Pour in the vegetable or chicken broth, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. These bits are packed with flavor! Bring to a simmer and let it reduce slightly for about 2-3 minutes.
- Make it Creamy: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Whisk continuously until the Parmesan is melted and the sauce is smooth and slightly thickened.
- Wilt the Spinach: Add the fresh spinach to the skillet in batches if necessary. Stir gently until the spinach wilts into the sauce, which should only take 1-2 minutes.
- Finish the Sauce: Stir in the freshly squeezed lemon juice. Taste the sauce and adjust seasoning with salt and pepper if needed. If the sauce is too thick, you can add a splash more broth or cream to reach your desired consistency.
- Return Salmon to Sauce: Nestle the seared salmon fillets back into the creamy spinach sauce in the skillet. Spoon some of the sauce over the top of each fillet. Let it simmer gently for 1-2 minutes, just to heat the salmon through and allow the flavors to meld.
- Garnish and Serve: Remove from heat. Garnish with extra Parmesan cheese and freshly chopped parsley or dill. Serve immediately.
Nutrition
- Serving Size: one normal portion
- Calories: 750