Description
This creamy garlic salmon dish is packed with flavor and perfect for any dinner occasion.
Ingredients
Scale
- 4 salmon filets (5 to 6 ounces each)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 to 5 cloves garlic (finely minced)
- ¼ cup reduced sodium chicken broth
- ½ cup chopped sun dried tomatoes (drained from the oil)
- 1 ½ cups heavy cream (half-and-half may be substituted)
- 2 cups baby spinach (fresh, not frozen)
- ⅓ cup freshly grated Parmesan cheese
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- ½ teaspoon crushed red pepper flakes (optional and to taste)
- 1 tablespoon chopped parsley (optional for garnishing)
Instructions
- Pat the salmon with paper towels to dry it and evenly season the flesh with the garlic powder, paprika, salt, and pepper.
- To a large skillet, add the oil, add the salmon filets skin side down, and cook over medium heat for about 3 minutes. Tip: I like to use a heavy All-Clad stainless steel skillet because you get a better sear than if using a nonstick skillet, however use what you have noting that nonstick = not great at searing.
- Flip the salmon, and cook for another 2-3 minutes, or until salmon is done and cooked through. Cooking Tips: Salmon should be opaque and flake easily when done.
- After salmon is done as you desired, remove it from the skillet, and set it on a plate to rest, cover with aluminum foil to keep warm.
- Using the same skillet, add the butter, and heat over medium to medium-high heat to melt it, swirling the skillet to encourage melting.
- Add the garlic, and cook for about 1 minute, or until fragrant; stir nearly continuously with a wooden spoon to prevent burning.
- Add the broth to deglaze the pan.
- Add the sun dried tomatoes to the broth and allow them to simmer for 1-2 minutes; stir very frequently.
- Add the heavy cream and allow it to simmer gently (barely bubbling) for about 2-3 minutes.
- Add the Parmesan, salt, pepper, optional red pepper flakes, and stir until the cheese melts, about 1-2 minutes.
- Add the salmon back into the skillet, spoon the sauce over it, flip it over a couple times to coat it well, and allow it to simmer in the sauce for 1-2 minutes, or just until nice and warm before serving immediately.
- You can serve the dish over pasta, rice, mashed potatoes, vegetables, or a salad.
- Salmon is best warm and fresh but will keep airtight in the fridge for up to 4-5 days. Reheat very gently in the microwave. I don’t recommend freezing this recipe since the cream sauce may separate or not survive the freezing/thawing process very well. This is also not a great make-ahead dish.
Notes
- This dish is best served fresh but can be stored in an airtight container in the refrigerator.
- Make sure to watch the cream sauce carefully while cooking to prevent it from boiling over or curdling.
- For best results, do not freeze as the cream sauce may not hold up well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 filet with sauce
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg