Creamy Garlic Butter Salmon with Spinach
Nutrition per serving
Protein per 100 kcal: 8.1g · Energy from macros: 32% protein / 9% carbs / 59% fat
Ingredients
- 2 salmon fillets (about 300g total), skin removed
- 2 tbsp butter
- 4 garlic cloves, thinly sliced
- 150ml double cream
- 100g baby spinach
- 1 tbsp olive oil
- 1/2 tsp chilli flakes (optional)
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest
- 50g Parmesan, finely grated
- 1 tsp Dijon mustard
- 1 small onion, finely chopped
- 120ml chicken or vegetable stock
- Salt, to taste
- Black pepper, freshly ground, to taste
- Fresh parsley, chopped, to serve
Instructions
Pat the salmon dry, season with salt and pepper, then sear in the olive oil for 3-4 minutes per side until golden, and set aside.
Melt the butter in the same pan, soften the onion for 2 minutes, then add the garlic and chilli flakes and cook for 1 minute until fragrant.
Pour in the stock and scrape up the browned bits from the pan, then stir in the cream, Dijon mustard and lemon zest and simmer gently for 2-3 minutes until slightly thickened.
Stir in the Parmesan until melted, then fold in the spinach a handful at a time until wilted.
Return the salmon to the pan, spoon the sauce over it, cover and cook for 2-3 minutes until the salmon flakes easily.
Finish with lemon juice and parsley, and serve straight from the pan.
This is the dinner I turn to when I want something that feels like a treat without wrecking the day. Golden, crisp-edged salmon, a garlic butter sauce that tastes rich without being heavy, and spinach wilted right into it — all from one pan in about half an hour. Log it after dinner at nutricounter.net/tools/tracker and it sits comfortably in a weight-loss day, far more easily than it tastes.
