Creamy Salmon with Spinach, Sun-dried Tomatoes and Capers.

30 min

4 servings

This recipe features the best white cream sauce for salmon! Ready in 30 minutes

• Do not remove the skin. The skin will help salmon fillet retain its shape while you sear it. It will also protect it from overcooking.
Also, when the salmon is completely cooked, you can slide the fork between the salmon fillet and the skin to remove the skin. It's much easier to remove the skin once the salmon is cooked!

Creamy garlic sauce is made with heavy cream and minced garlic.
Sun-dried tomatoes, spinach, and capers add flavor and texture.
The cream sauce is super flavorful, and it also keeps the salmon fillets tender and moist on the inside.

Servings: 4

Ingredients

Salmon fillets: 3 or 4 (same for both)
Salt: 1/3 teaspoon (or 1.5 g)
Olive oil: 1 tablespoon (or 15 ml)
Garlic: 3 cloves, minced (same for both)
Sun-dried tomatoes: 4, chopped (or about 20 g)
Capers: 2 tablespoons (or 30 g), drained
Fresh spinach: 20 g (or about 2/3 cup, loosely packed)
Heavy cream: 200 ml (or 3/4 cup + 2 tablespoons)
Paprika: 1/4 teaspoon

Cooking Instructions

Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Season salmon fillets with salt. When the oil is hot, add salmon fillets flesh side down. Sear for about 4 minutes on medium-high heat.

Reduce heat to medium. Flip the salmon fillets to the other side (skin side down). Sear for another 4 or 5 minutes on medium heat until salmon is flaky. Remove salmon from the skillet.

To the same, now empty, skillet, add chopped sun-dried tomatoes, minced garlic, capers. Cook, stirring, for 1 minute.

Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes.

To the skillet with sautéed vegetables, add 200 ml of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt. Add more paprika, if you like.

Chef's Note

Enjoy!