Creamy Garlic Salmon with Spinach

Ingredients

Instructions

0 of 6 steps complete

1. 1Pat the thawed salmon very dry with paper towels. Season both sides with ½ teaspoon salt and ¼ teaspoon pepper. Prepare all sauce ingredients before heating the pan so the garlic does not burn while you measure.
2. 2Heat olive oil in a large 12-inch skillet over medium-high heat. Add salmon without crowding; sear undisturbed for 3–4 minutes until golden. Flip gently and cook 2 minutes more. Transfer to a clean plate; the fish will finish cooking in the sauce.
3. 3Reduce heat to medium-low. Add butter and garlic to the skillet and stir for 30 seconds until fragrant, not browned. Pour in broth, scrape up the browned bits and simmer for 2 minutes.
4. 4Stir in heavy cream and the remaining salt and pepper. Simmer gently, not at a rolling boil, for 3–4 minutes until slightly thickened. Reduce heat to low and stir in Parmesan until melted, then fold in spinach a handful at a time until wilted, about 1–2 minutes.
5. 5Return salmon and any plate juices to the sauce. Spoon sauce over the fish and simmer gently for 2–4 minutes, until a thermometer inserted into the thickest part of every fillet reads 145°F. Thicker fillets may need longer; use temperature rather than color to check doneness.
6. 6Remove from heat and stir lemon juice into the sauce. Taste and adjust seasoning, then sprinkle with parsley if using. Serve immediately with rice or potatoes. Refrigerate leftovers within 2 hours for up to 3–4 days; reheat gently to 165°F, loosening the sauce with a splash of broth.