Description
A creamy garlic butter baked salmon served with a lemony parmesan cream sauce, spinach, sun‑dried tomatoes, and fresh herbs.
Ingredients
- 4 salmon filets (skin on or off)
- Salt and black pepper, to taste
- 4 tablespoons salted butter (divided)
- 2 tablespoons fresh thyme leaves
- 4 cloves garlic, lightly smashed
- 1 shallot, thinly sliced
- A pinch of chili flakes
- 1 cup heavy cream
- ⅓ cup salsa verde
- 1 cup grated parmesan cheese
- ½ cup chopped sun‑dried tomatoes
- 3 cups fresh baby spinach
- 1 tablespoon lemon juice (plus 1 tablespoon lemon zest)
- 2 tablespoons chopped fresh dill
- ¼ cup chopped green onions
Instructions
- Preheat the oven to broil.
- In an oven‑safe skillet, season the salmon with salt and pepper. Add 1 tablespoon butter, the thyme, and garlic. Broil 5–8 minutes or until the top is crisping.
- Remove the salmon from the skillet and set aside.
- Place the skillet with the garlic and thyme over medium heat. Add 3 tablespoons butter, the shallots, and chili flakes. Cook until fragrant (about 2 minutes), then smash the garlic with a fork into a paste.
- Add the cream and salsa verde. Bring to a simmer, stirring until smooth and creamy. Stir in the parmesan, sun‑dried tomatoes, and spinach, and cook until the spinach wilts (3–5 minutes).
- Slide the salmon back into the sauce in the skillet. Drizzle with lemon juice.
- Mix together the lemon zest, dill, and green onions. Sprinkle over the salmon just before serving.
- Serve the salmon in the creamy sauce, with recommended sides (bread, potatoes, salad, etc.).
Notes
- You can use either skin‑on or skinless salmon, based on preference. :contentReference[oaicite:0]{index=0}
- If you don’t have cream, you can substitute chicken or vegetable broth (though texture and richness will differ). :contentReference[oaicite:1]{index=1}
- Tieghan recommends using a Mexican style salsa verde for the added kick. :contentReference[oaicite:2]{index=2}
- Leftover salmon reheats well and can be used on salads or bowl meals. :contentReference[oaicite:3]{index=3}
- Serve with crusty bread for dipping, baby potatoes, rice, roasted veggies, or a big salad. :contentReference[oaicite:4]{index=4}
Nutrition
- Serving Size: 1 filet + sauce
- Calories: 472 kcal
