Description
Tender salmon fillets are seared until golden, then finished in a creamy garlic parmesan sauce with spinach and cherry tomatoes, all in one pan for an easy and comforting dinner.
Ingredients
Scale
- 4 salmon fillets, about 6 ounces each
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups cherry tomatoes, halved
- 2 cups baby spinach
- 3/4 cup heavy cream
- 1/2 cup chicken broth
- 1/3 cup freshly grated parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
Instructions
- Pat the salmon dry and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and garlic powder.
- In a small bowl, stir together the heavy cream, chicken broth, parmesan cheese, and lemon juice.
- Heat the olive oil in a large skillet over medium heat. Add the salmon and sear for 4 to 5 minutes on the first side. Flip and cook for 2 to 3 minutes more, then transfer to a plate.
- Lower the heat slightly and add the butter to the same skillet. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the cherry tomatoes and cook for 2 minutes. Add the spinach and stir until just wilted.
- Pour in the cream mixture and stir until smooth and lightly bubbling.
- Return the salmon to the skillet and spoon some sauce over the top. Simmer for 3 to 5 minutes, until the salmon is cooked through and the sauce has slightly thickened.
- Sprinkle with parsley, season with the remaining salt and pepper to taste, and serve hot.
Notes
- Use evenly sized salmon fillets so they cook at the same rate.
- Freshly grated parmesan melts more smoothly than pre-shredded cheese.
- Keep the sauce at a gentle simmer so the cream stays silky.
- Serve with rice, pasta, mashed potatoes, or crusty bread to soak up the sauce.
