Pan seared salmon served in a creamy sauce with garlic, spinach and tomatoes.

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  • 2 Tablespoons olive oil
  • 4 x 170g salmon fillets, skin on and patted dry
  • Salt & pepper
  • 3 Tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 Tablespoons chopped Italian parsley
  • Place the olive oil in a large pan over medium high heat.
  • Sprinkle salt and pepper over both sides of the salmon.
  • When the oil is shimmering, place one salmon fillet skin side down and gently press on the top with a flexible spatula to keep the salmon from shrinking for 15-20 seconds. Repeat for every fillet.
  • Reduce heat to medium and cook all of them for 6-8 minutes, or until the salmon changes colour (gets paler). Flip and cook for another 60 seconds. Remove to a plate and set aside.
  • Add butter and deglaze the pan (scrape up brown bits from the salmon, if any). Add the minced garlic and sauté for about 1 minute, or until the garlic is fragrant and not burned.
  • Add the cherry tomatoes and simmer for 5 minutes, or until the tomatoes start to burst.
  • Stir in the spinach and cook for 1 minute, or until wilted.
  • Stir in the heavy cream, parmesan and Italian parsley. Reduce heat to low and simmer for 3-5 minutes.
  • Place the salmon back in the pan. Spoon the sauce on top and cook for 2-3 minutes. Serve immediately.
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