Serves 4
Ingredients
- 4 salmon fillets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups fresh spinach, washed and tough stems removed
- 1/2 cup heavy cream (or cooking cream)
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg (optional)
- 1/4 cup grated Parmesan cheese (optional, for extra creaminess)
- Lemon wedges, for serving
Instructions
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Prepare the salmon:
- Pat the salmon fillets dry and season both sides with salt and pepper.
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Cook the salmon:
- Heat olive oil in a large skillet over medium heat.
- Place salmon fillets skin-side down (if skin is on) and cook 4–5 minutes until golden.
- Flip and cook an additional 3–4 minutes until salmon is just cooked through. Remove salmon and set aside.
-
Cook the spinach:
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Add fresh spinach and cook, stirring, until wilted (2–3 minutes).
-
Make it creamy:
- Reduce heat to low and stir in the cream.
- Add nutmeg and Parmesan if using, stirring until creamy and smooth.
- Season with salt and pepper to taste.
-
Combine and serve:
- Place the cooked salmon back into the skillet, spooning creamy spinach sauce over the fillets.
- Let it heat together for 1–2 minutes.
- Serve immediately with lemon wedges on the side.
✅ Tips:
- For extra flavor, you can add a teaspoon of Dijon mustard or a splash of white wine to the cream sauce.
- This dish pairs wonderfully with rice, mashed potatoes, or pasta.
- For a lighter version, use half-and-half instead of heavy cream.
