Salmon Fillets with Creamy Dill Spinach
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 10 ouncesfresh spinach
- 3 tablespoonbutter
- 3 clovesgarlic
- 1 mediumshallot
- ¾ cupheavy cream
- 1 wholelemon
- 2 tablespoonfresh dill
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 tablespoonolive oil
Prep
- 01
Mince 3 cloves garlic.
- 02
Dice 1 medium shallot.
- 03
Chop 2 tablespoons fresh dill.
- 04
Cut 1 lemon in half for juicing.
Method
- 01
Heat olive oil in a large skillet over medium-high heat. Pat salmon fillets dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place skin-side up in the pan and cook for 4 minutes until the skin is crispy. Flip and cook for another 3–4 minutes until the flesh is opaque and flakes easily. Transfer to a plate.
- 02
In the same skillet, melt 2 tablespoons butter over medium heat. Add the minced garlic and diced shallot, and cook for 2 minutes, stirring, until fragrant and softened.
- 03
Pour in the heavy cream and bring to a gentle simmer. Cook for 2 minutes, stirring occasionally, until slightly thickened.
- 04
Add the fresh spinach in handfuls, stirring after each addition until wilted, about 3 minutes total. Stir in the fresh dill, remaining 1 tablespoon butter, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 05
Squeeze the juice of the lemon into the spinach sauce and stir to combine. Taste and adjust seasoning. Return salmon fillets to the skillet, nestling them into the spinach, and warm through for 1 minute. Serve immediately.
Spice Tips
For subtle warmth, add a pinch of nutmeg to the cream sauce. A crack of fresh black pepper or a tiny pinch of cayenne on the plate adds gentle heat without overpowering the delicate salmon.
The recipe is ready in under 25 minutes from start to finish. For a lighter version, substitute heavy cream with half-and-half or crème fraîche.