Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) sea salt, or to taste
  • 1/4 teaspoon (1.25ml) black pepper, freshly ground
  • 1 tablespoon (15g) unsalted butter
  • 1 clove garlic, minced (Optional)
  • 1 tablespoon (15g) unsalted butter
  • 1 shallot, finely minced (or 1/4 of a small onion)
  • 2 cloves garlic, minced
  • 5 ounces (140g) fresh spinach, washed and roughly chopped
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) chicken broth (low sodium)
  • 1 tablespoon (15ml) freshly squeezed lemon juice
  • 1/4 teaspoon (1.25ml) grated lemon zest
  • Pinch of nutmeg
  • Salt and pepper to taste

Instructions:

  1. Pat salmon fillets dry with paper towels. Season with salt and pepper.
  2. Melt butter in a saucepan over medium heat. Add shallot and cook until softened (about 3 minutes). Add garlic and cook for 30 seconds, until fragrant.
  3. Add chopped spinach to the saucepan and cook until wilted (about 2-3 minutes).
  4. Pour in heavy cream and chicken broth. Stir well and bring to a simmer.
  5. Stir in lemon juice, lemon zest, and nutmeg. Season with salt and pepper to taste. Reduce heat to low and keep warm.
  6. Heat olive oil in a large skillet over medium-high heat. If using skin-on salmon, place skin-side down in the hot skillet.
  7. Cook until the skin is crispy and golden brown, about 5-7 minutes. Flip and cook for another 2-3 minutes, or until cooked through.
  8. Cook salmon for 4-5 minutes per side, or until cooked through.
  9. Add butter to the skillet during the last minute of cooking. Tilt the pan and spoon the melted butter over the salmon for added flavor.
  10. Spoon creamy spinach sauce onto plates. Top with seared salmon. Garnish with extra lemon zest, if desired. The reference recipe subject : Salmon with Creamy Spinach Sauce