So usually when I eat fish, I am eating fish because I want a lighter dinner. Not so if you plan on bathing your salmon in heavy cream. But hey, everything in moderation. And ya know, there’s spinach here too.
Salmon with Cream Sauce
- Salmon filets with skin on (1 per person, I was cooking for 6 here)
- 2-4 big handfuls of fresh baby spinach
- 1 15-ounc can artichokes, quartered
- 1/2 cup sundried tomatoes, chopped
- 3 garlic cloves, finely chopped
- 1 onion, chopped
- 2-3 tablespoons of Parmesan cheese, grated (optional)
- Olive oil for sauteeing
- Salt and pepper to taste
- 1-2 cups heavy cream, depending on how many servings you are making
Dry off the salmon with a paper towel and season both sides with salt and pepper.
Add some olive oil to a large non-stick pan over medium high heat. When oil is hot, place the salmon filets skin side down. Leave them there for about 3-5 minutes or until you start getting a nice sear. You want crispy skin. You will see the salmon starting to turn opaque. Flip the salmon and cook until cooked through. Just another few minutes. Remove the salmon to a plate. If you are making 6 filets, I suggest doing this step in 2 batches so you don't overcrowd the pan.
Add a touch more oil to the pan and saute the onion until soft. Add the garlic and cook for a minute or two.
Turn the heat down to medium and add the heavy cream, don't boil it —just get it warm. Add the Parmesan (if using) and stir through.
Add the spinach and once it is wilted add the artichokes and sundried tomatoes. Taste for seasoning and add salt and pepper if needed.
Now place the salmon filets back in the pan and serve it right from the pan. But be quick, you don't want the crispy salmon skin to get soft.
Alternatively, you can pool a little sauce on plates, place each filet on a plate and then spoon more sauce on top of each serving.