Ingredients:

  • 4 (6 oz / 170 g) salmon fillets, skin-on or skinless
  • ½ tsp (3 g) kosher salt
  • ¼ tsp (1 g) cracked black pepper
  • 1 tbsp (15 ml) olive oil
  • 3 tbsp (42 g) unsalted butter
  • 4 cloves (20 g) garlic, minced
  • 1 cup (240 ml) heavy cream
  • ½ cup (50 g) grated Parmesan cheese
  • 2 cups (60 g) fresh baby spinach
  • 1 tsp (5 ml) fresh lemon juice
  • 1 tbsp (3 g) fresh parsley, chopped

Instructions:

  1. Pat the salmon fillets completely dry with paper towels and season both sides generously with salt and black pepper.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Place salmon in the pan skin-side down, press gently for 10 seconds, and sear for 4-5 minutes per side until golden-brown. Remove fillets to a plate and set aside.
  3. Reduce heat to medium. Add the butter to the same pan; once bubbling, stir in the minced garlic and cook for about 1 minute until fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, whisking constantly until melted and the sauce thickens slightly.
  5. Stir in the baby spinach and lemon juice, cooking until the spinach wilts (1-2 minutes). Return the salmon fillets to the pan, spoon sauce over the top, cook for 1 additional minute to warm through, and garnish with fresh parsley.