Pan-Seared Salmon with Creamy Dill Spinach
Ingredients
- 4 ouncessalmon fillet (skin-on)
- 3 cupsfresh spinach
- 1 mediumshallot
- 2 clovesgarlic
- ⅓ cupheavy cream
- ½ teaspoonwhole grain mustard
- 1 tablespoonfresh dill
- ½ wholelemon
- 1 tablespoonolive oil
- 1 tablespoonbutter
- 1 pinchkosher salt
- 1 pinchblack pepper
Prep
- 01
Mince 2 cloves garlic.
- 02
Mince 1 medium shallot.
- 03
Chop 1 tablespoon fresh dill.
- 04
Cut lemon in half.
Method
- 01
Pat the salmon dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 03
Place the salmon skin-side up in the pan and cook for 4 minutes without moving it, until the skin is crisp and golden.
- 04
Flip the salmon and cook skin-side down for 2 to 3 minutes, until cooked through and the flesh flakes easily with a fork. Transfer to a plate.
- 05
Reduce heat to medium and add 1 tablespoon butter to the same skillet. Add the shallot and garlic, and sauté for 1 minute, stirring, until fragrant.
- 06
Add the spinach in handfuls, stirring until wilted, about 2 minutes total.
- 07
Pour in the heavy cream and stir in the whole grain mustard. Simmer for 1 to 2 minutes, until the cream thickens slightly.
- 08
Stir in the fresh dill and a squeeze of lemon juice. Taste and adjust salt and pepper as needed.
- 09
Serve the salmon over or alongside the creamy spinach.
Spice Tips
For a touch of heat, add a pinch of cayenne pepper or red pepper flakes to the cream sauce. A splash of white wine can replace half the cream for lighter flavor. Fresh tarragon or chives are delicious substitutes for the dill.
Serve with crusty bread or over rice to soak up the creamy sauce. The recipe doubles easily for two salmon fillets and double the sauce.