Garlic Butter Salmon (Print Version)
# Ingredients:
→ Salmon
01 -
4 garlic cloves, crushed slightly
02 -
4 salmon fillets, skin optional
03 -
A few sprinkles of black pepper and salt
04 -
2 tablespoons of fresh thyme
05 -
4 tablespoons of salted butter, split
→ Cream Sauce
06 -
3 cups of baby spinach, fresh
07 -
1/2 cup of chopped sun-dried tomatoes
08 -
1 cup grated parmesan
09 -
1/3 cup salsa verde
10 -
1 cup heavy cream
11 -
A pinch or two of chili flakes, based on preference
12 -
1 finely sliced shallot
→ Garnish
13 -
1 tablespoon fresh lemon zest
14 -
1 tablespoon lemon juice
15 -
1/4 cup green onions, chopped
16 -
2 tablespoons of fresh dill, chopped
# Instructions:
01 -
Set your oven to broil and let it heat up
02 -
Sprinkle salt and pepper over the salmon. Add thyme, a tablespoon of butter, and garlic to an oven-friendly pan. Broil for about 5-8 minutes until golden and crispy
03 -
Take the salmon out. Toss the shallots, chili flakes, and extra butter into the pan. Let them cook for 2 minutes while you mash the garlic into a creamy paste
04 -
Pour in the heavy cream with salsa verde and let it gently bubble until silky. Stir in parmesan, spinach, and sun-dried tomatoes. Let the spinach soften in 3-5 minutes
05 -
Put the salmon back into the pan. Pour in some lemon juice. Blend the lemon zest, dill, and green onions, then scatter it on top before serving
# Notes:
01 -
Goes great with crusty bread or pasta on the side
02 -
You can make the sauce early and reheat it when ready