Garlicky cream sauce. Sneaked-in greens. Soft, juicy, tender salmon fillets. What’s not to love?
It comes out golden brown and perfectly seared (we recommend using a nonstick pan here! The cream sauce is the perfect complement to this salmon dish.
You don’t like spinach? Kale is a good substitute. You don’t want wine? You can use additional chicken stock instead. If you decide to use the wine instead, you can still serve it with the dinner.
Salmon fillets, 6 ounces
To taste, add Kosher Salt and freshly ground Black Pepper
Unsalted butter, 1 1/2 tablespoons
Two cloves garlic, minced
One medium shallot diced
2 Tablespoons of all-purpose flour
1/4 cup dry white Wine
3/4 cup chicken stock
Half and half, 3/4 cup
3 cups baby spinach
Fresh dill, two tablespoons
Cut one lemon into wedges
Use paper towels to dry both sides of salmon fillets. Season with 1/2 teaspoon pepper and one teaspoon salt.
Melt butter over medium heat in a large skillet. Add the salmon fillets, skin-side up, to the skillet and cook for 4-5 minutes until golden brown. Flip the salmon fillets using a fish turner and continue to cook for 4-5 more minutes or until the desired level of doneness is reached. Remove from the oven and keep warm.
Reduce heat to low. Add garlic and shallots and cook, stirring often, for about 2 minutes.
Stir in flour for about a minute until it is lightly browned.
Pour in the wine and scrape any brown bits off the bottom of your skillet.
Stir in half-and-half and chicken stock until it is slightly thickened. This should take about 2-3 minutes. Season with salt and black pepper to taste.
Stir in spinach for 1-2 minutes until it wilts. Sprinkle dill over the salmon and return it to the pan.
Serve immediately with wedges of lemon.