Creamy Dill Salmon with Wilted Spinach
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 8 cups, loosely packedfresh spinach
- 3 tablespoonunsalted butter
- 1 mediumshallot
- 2 clovesgarlic
- ½ cupdry white wine
- ½ cupheavy cream
- 2 tablespoonfresh dill
- 1lemon
- ·kosher salt
- ·black pepper
Prep
- 01
Mince 1 medium shallot and 2 cloves garlic.
- 02
Chop 2 tablespoons fresh dill.
- 03
Cut 1 lemon into wedges or halves for squeezing.
Method
- 01
Heat 1 tablespoon butter in a large skillet over medium-high heat. Pat salmon dry with paper towels, season both sides with salt and pepper. Once butter foams, place salmon skin-side up in the pan. Sear for 4 minutes until the skin is crispy, then flip and cook 2 more minutes. Transfer to a plate.
- 02
In the same skillet, melt 1 tablespoon butter over medium heat. Add minced shallot and garlic, stirring until fragrant, about 1 minute.
- 03
Pour in wine, scraping up any browned bits from the pan. Simmer for 2 minutes until reduced slightly, then add cream. Stir in fresh dill and a pinch of salt and pepper. Simmer gently for 1 minute.
- 04
Add spinach to the cream sauce in handfuls, stirring until wilted, about 2 minutes. Return salmon fillets to the pan, nestling them into the spinach. Squeeze juice from the lemon over everything.
- 05
Cook for 2 more minutes until the salmon is cooked through (it should flake easily with a fork). Taste and adjust salt and pepper. Serve immediately.
Spice Tips
For subtle heat, add a small pinch of cayenne to the cream sauce. A splash of Dijon mustard adds brightness and richness without overpowering the delicate salmon.