I used to be so intimidated by cooking fish, like I’d always overthink it and end up with something dry and boring. But this recipe? It’s basically foolproof, takes 12 minutes, and that sauce is literally so good I could eat it with a spoon.
✅ 2 Salmon fillets (about 6oz each)
✅ 2 tbsp salted butter
✅ 1/4 cup heavy whipping cream
✅ 3 cloves garlic, minced
✅ 2 cups fresh baby spinach
✅ 1/4 cup grated Parmesan cheese
✅ 1 tbsp olive oil
✅ Salt & pepper to taste
💁Step-by-Step Instructions
1️⃣ Pat the salmon fillets super dry with a paper towel (key for a good sear!) and season both sides with salt and pepper.
2️⃣ Heat olive oil in a skillet over medium-high heat. Place salmon skin-side up and sear for 4 mins, then flip and cook for another 3 mins until golden. Remove to a plate.
3️⃣ Turn heat to medium-low. Toss the butter and minced garlic into the same pan and stir for 30 seconds—don’t let the garlic burn!
4️⃣ Pour in the heavy cream and let it simmer for a minute, then stir in the Parmesan cheese until it’s thick and melty.
5️⃣ Throw in the spinach and stir until it wilts into the sauce (takes like 45 seconds).
6️⃣ Slide the salmon back into the pan, spoon that creamy garlic goodness all over the top, and let it warm through for a minute.
☑️Quick Tips
- If you want a little zing, squeeze a fresh lemon wedge over the fish right before serving.
- Use wild-caught salmon if you can find it—the flavor is way more intense!
Nutritional Info (Per serving, serves 2):
Calories: 438 | Total Fat: 34g | Net Carbs: 3.2g | Total Carbs: 4.5g | Fiber: 1.3g | Protein: 31g
Who’s a seafood fan? Drop a 🐟 if you’re trying this!