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+ servings

Seared Salmon with Creamy Spinach

5 from 1 vote
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Ingredients

  • 1 lb. Scottish salmon - skin on is fine
  • 8-10 ounces fresh spinach
  • 2 tablespoons butter
  • 1 tablespoon ap flour
  • 2 teaspoons minced garlic
  • 1 cup 2% milk
  • ½ cup chicken or veggie broth
  • ¼ cup grated Romano cheese
  • ¼ cup grated parmesan cheese
  • ¼ cup cream cheese
  • ¼ teaspoon salt
  • Few turns cracked black pepper

Equipment

  • 11-inch skillet
  • saute pan with sides

Instructions 

Prepare the salmon:

  • Remove the salmon from the package. Make sure it is deboned.
  • Pat the salmon dry using paper towel.
  • Score the skin with a knife to prevent it from buckling in the pan. Scoring simply means that you gently slice the skin.
  • Season the filet with salt and pepper.
  • Heat an 11-inch skillet over medium high heat.
  • Once the pan is hot, you’ll drizzle the salmon with olive oil right before you add it to the pan. Meat side down.
  • Sear for 5-6 minutes before turning. If the salmon is getting too dark, reduce the heat.
  • Sear for another 5-6 minutes skin side down. You can add a dollop of butter right before you remove it from the pan to give it an extra punch of flavor.
  • Once the salmon is ready, remove it from the pan and set it aside.

Prepare the creamy spinach:

  • Add the butter and flour to a sauté pan to form a roux.
  • Once a roux is formed, add the minced garlic. Stir well.
  • Once the garlic is fragrant, slowly add the 2% milk. Stir well.
  • You will get a creamy sauce. Next, you will add the chicken broth, parmesan cheese, Romano cheese and cream cheese. Stir well using a whisk.
  • Season with salt and pepper.
  • Once the sauce is creamy and smooth, you will add the fresh spinach. Stir over medium heat until the spinach is wilted and well combined with the creamy sauce.

Assemble the dish:

  • Place the cooked salmon filet on top of the creamed spinach. Serve hot and enjoy!