Pan-Seared Salmon with Creamy Garlic Spinach and White Wine
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 8 cupsfresh spinach
- 4 clovesgarlic
- 1 mediumshallot
- ½ cupdry white wine
- ½ cupheavy cream
- ½ cupchicken broth
- 3 tablespoonsolive oil
- 2 tablespoonsbutter
- ·salt
- ·black pepper
- 1lemon
Prep
- 01
Mince 4 garlic cloves.
- 02
Dice 1 medium shallot.
- 03
Cut 1 lemon into wedges for squeezing.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pat salmon skin-side up with paper towels and season both sides with salt and pepper. Once oil shimmers, place salmon skin-side down in the pan. Cook for 5–6 minutes until the skin is crispy and the flesh is opaque halfway up the fillet. Transfer to a plate, skin-side up.
- 02
In the same skillet, add 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the minced shallot and cook for 2 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
- 03
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly, then add the chicken broth and heavy cream. Stir to combine and simmer for 3 minutes until the sauce thickens slightly.
- 04
Add the spinach in batches, stirring until each batch wilts into the cream sauce (about 2–3 minutes total). Taste and season with salt and pepper.
- 05
Return the salmon to the skillet, skin-side up, nestling it into the spinach. Gently warm through for 2 minutes. Squeeze fresh lemon juice over the top and serve immediately with crusty bread to soak up the sauce.
Spice Tips
For warmth without heat, add 1/4 teaspoon of freshly grated nutmeg to the cream sauce. A pinch of smoked paprika adds depth. If you like a hint of anise, a small pinch of tarragon stirred in at the end of cooking works beautifully.
This recipe can be made with unsalted vegetable broth instead of chicken broth if preferred. Spinach wilts dramatically, so 8 cups raw spinach is appropriate for the pan. Serve with crusty bread or over rice to catch every drop of sauce.