Blog 4 Garlic butter creamed spinach salmon Skip to main content

Garlic butter creamed spinach salmon


Garlic butter creamed spinach salmon

INGREDIENTS

  • 4 salmon filets, skin on or off (your preference)
  • kosher salt and black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons salted butter
  • 1 small shallot, thinly sliced
  • 3 cloves garlic, minced or grated
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup canned full-fat coconut milk, or heavy cream
  • 2 ounces cream cheese, cubed
  • 1/2 cup grated parmesan cheese
  • 4 cups fresh baby spinach
  • juice from 1 lemon
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives, plus more for serving

INSTRUCTIONS
  1. Season the salmon all over with salt and pepper. 
  2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 
  3. To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives. Remove from the heat and slide the salmon back into the sauce. 
  4. To serve plate each piece of salmon, then spoon the sauce over top. Serve with additional herbs. 



#seafood recipes for dinner healthy meals

Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Roasted Broccoli Quinoa Salad

INGREDIENTS 1 cup dry quinoa 2 cups water (or veggie broth) ½ pound broccoli, cut into florets 1 sweet potato, chopped into ¼ – ½ inch chunks 1 can (15 oz) chickpeas 1 bunch laccinto kale, roughly chopped olive oil, as needed ¼ cup fresh parsley 3 Tablespoons feta cheese juice from one lemon 1/2 Tablespoon apple cider vinegar 2 teaspoons maple syrup 3 Tablespoons olive oil salt and ground pepper, to taste crushed red pepper, to taste (optional) INSTRUCTIONS Preheat oven to 425ºF. Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool. Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry. Toss broccoli and sweet potato chunks with a little olive oil and roast at 425ºF for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pa...
Post a Comment
Read more

Cheesy Chicken Potato Bake

Cheesy Chicken Potato Bake Prep Time 5 mins Cook Time 1 hr Total Time 1 hr 5 mins Cheesy Chicken Potato Bake, a fabulous dinner idea that everybody gets to enjoy. Big on flavours, with a subtle garlic kick, this hearty casserole ticks all the boxes when it comes to an easy family meal. # dinnerrecipeschickenbakedpotatoes Course : Main Course Cuisine : International Keyword : dinner casserole recipes Servings : 3 people Calories : 583 kcal Author : Daniela Anderson Ingredients 4 medium potatoes 2 chicken breasts 2 tbsp olive oil 2 tsp paprika 2 tsp garlic granules 1/4 tsp salt 1/8 tsp black pepper 1 cup grated cheddar cheese 2 tbsp chopped parsley Metric - US Customary Instructions Preheat the oven to 200 degrees Celsius (390 Fahrenheit). Peel and chop the potatoes into cubes, add the olive oil, one teaspoon of paprika, one teaspoon of garlic granules, a pinch of salt and pepper, and toss well to coat. Arrange the potatoes onto an oven-proof dish, and bake for 20 minutes. Cut the chicke...
Post a Comment
Read more

Chickpea Vegetable Nuggets

Ingredients 15 ounces chickpeas cooked and drained 1/2 cup grated zucchini 1/2 cup grated carrot 1/4 cup minced onion 1/2 tbsp Italian seasoning 1 tsp sea salt 1-2 cloves garlic to taste or sub 1/2 tsp garlic powder black pepper to taste 1/4 tsp paprika 2 large eggs 1 tsp olive or avocado +extra for cooking 1/2 cup oat flour or your favorite breadcrumbs Instructions Take shredded zucchini and carrots. Put it in the middle of a clean dish towel or large piece of paper towel. Wrap up the zucchini & carrots with towel squeeze a few times to help drain out some of the moisture. In your food processor, combine drained zucchini and carrots and remaining ingredients. Pulse a few times to combine. Mixture should be wet but scoop able.  Heat cooking oil in a large pan over medium high heat. Using heaping tablespoon or a small cookie scoop, portion out the mixture into the pan. Cook nuggets 3-5 minutes and flip, using the back of your spatula to gently flatten them a bit. Cook an additio...
Post a Comment
Read more