This creamy garlic salmon is the kind of weeknight dinner that tastes like a special occasion. Perfectly seared salmon fillets nestle into a luscious garlic cream sauce with burst cherry tomatoes and wilted spinach, finished with fresh basil, parmesan, and a squeeze of lemon. If you love salmon dinners, don’t miss our baked salmon with spinach and three cheeses or this comforting salmon in creamy spinach sauce.
Ingredients
- 2 salmon fillets
- 2 tbsp olive oil
- 3 tbsp butter
- 3 garlic cloves, minced
- 200 g (7 oz) cherry tomatoes, halved
- 60 g (2 oz) fresh spinach
- 5 g fresh basil leaves
- 25 g (1/4 cup) parmesan, grated
- 120 ml (1/2 cup) heavy cream
- Salt, to taste
- 1 lemon wedge
Instructions
- Heat the olive oil in a skillet over medium heat. Season the salmon with salt and sear flesh-side down for 6 minutes, then flip and cook skin-side down for 2 more minutes. Set the salmon aside.
- Melt the butter in the same skillet, add the garlic, and saute for 1 minute.
- Add the halved cherry tomatoes, season with salt, then add the spinach and basil and simmer for 3 minutes.
- Pour in the cream, add the parmesan, and simmer for 3 more minutes, then reduce the heat and cook gently for 3 additional minutes.
- Return the salmon to the skillet, spoon the sauce over it, and simmer for 3 minutes.
- Squeeze lemon over the dish before serving.
Tips
- Sear the salmon flesh-side down first for a deep golden crust; the skin side needs only 2 minutes to finish. For another easy salmon idea, try our creamy baked salmon pasta.
- Keep the sauce at a gentle simmer, never a hard boil, so the cream stays silky and smooth.
- For more seafood cooking technique and inspiration, Serious Eats is a fantastic resource.
Nutrition: per 100 g: 121 kcal, protein 4.2 g, fat 10.4 g, carbs 2.4 g