Ingredients
4 skin-on salmon fillets (6 ounces each)
2 tablespoons olive oil
1 pound fresh spinach
4 garlic cloves, minced
2 tablespoons unsalted butter
1 cup heavy cream or half-and-half
Zest and juice of 1 lemon
1/3 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
Salt and freshly ground black pepper
Instructions
Preheat oven to 375°F (190°C)
Heat skillet over medium-high heat, add olive oil and salmon fillets skin-side down
Cook 4-5 minutes until skin crisps, flip to cook 2 minutes
Transfer to oven, add fresh spinach to the pan
Pour cream over spinach and fillets, stir in minced garlic, lemon zest, and Italian seasoning
Add butter a few teaspoons at a time, stirring until sauce emulsifies
Finish with remaining Parmesan cheese, season with salt and pepper, simmer 5-7 minutes until sauce thickens and salmon is opaque
Serve immediately with lemon wedges
Notes
Use a heavy skillet for even heat distribution
Verify salmon is fully cooked using a food thermometer (145°F)
Adjust cream to desired richness
Skillet easily adapts to salmon cut variations
Store leftovers in airtight containers for up to 3 days
For richer depth, add roasted cherry tomatoes or sautéed mushrooms
- Prep Time: 10
- Cook Time: 18
- Category: High Protein Meals
- Method: Sautéing and Simmering
- Cuisine: American-Italian Fusion
- Diet: High-Protein, Low-Carb
Nutrition
- Serving Size: 1 salmon fillet + 1/4 of sauce and greens
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 23g
- Saturated Fat: 10g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg