Creamy salmon fillet with spinach and sun-dried tomato
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Keyword: creamy salmon, fish dinner, salmon
Servings: 3 people
Author: Vanjo Merano
- 3 pieces salmon fillet
- 3 cups baby spinach
- 5 ounces sun-dried tomato
- 5 tablespoons Parmesan cheese
- 1 1/2 cups heavy whipping cream
- 6 cloves garlic minced
- 1 piece onion chopped
- 1/2 cup water
- 2 tablespoons butter
- 4 tablespoons cooking oil
- 2 tablespoons parsley chopped (optional)
- Salt and ground black pepper to taste
Rub salt and pepper all over the salmon. Let it stay for 5 minutes.
Heat oil in a pan. Fry salmon until light brown. Turn it over and perform the same step on the opposite side. Remove salmon from the pan. Set aside.
Melt butter on the same pan with remaining oil.
Add garlic. Cook until it starts to brown.
Add onion. Sauté until it softens. Put the chopped sun-dried tomato into the pan. Cook for 30 seconds. Pour water. Cover the pan. Continue cooking for 3 minutes.
Pour-in heavy whipping cream. Stir. Cover and let boil.
Add Parmesan cheese and spinach. Cover and cook for 1 minute.
Put the fried salmon fillet back into the pan. Cover and cook for 2 minutes.
Season with ground black pepper as needed. Sprinkle chopped parsley on top.
Serve hot. Share and enjoy!
Calories: 830kcal | Carbohydrates: 37g | Protein: 14g | Fat: 74g | Saturated Fat: 35g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 392mg | Potassium: 1983mg | Fiber: 7g | Sugar: 20g | Vitamin A: 5500IU | Vitamin C: 36mg | Calcium: 284mg | Iron: 6mg