Description
Delivers tender, flaky fish in a rich garlic-herb sauce that comes together in under 30 minutes for a weeknight dinner that feels like a restaurant meal.
Ingredients
Scale
- 4 fillets salmon (6 oz each, patted dry)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 4 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper (to taste)
- 1 tablespoon lemon juice
Instructions
- Pat salmon dry and season with salt and pepper; let rest while heating pan.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Sear salmon for 4-5 minutes per side until golden and cooked to 125°F; remove and set aside.
- Melt butter in the same pan, sauté garlic and tomatoes for 3 minutes.
- Add cream and oregano, simmer until thickened, then add spinach until wilted.
- Return salmon to pan, spoon sauce over top, add lemon juice, and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
Keywords: Store leftovers in the fridge for up to 2 days. Reheat gently in a skillet with a splash of broth to maintain texture.