Ingredients
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4 salmon filets (skin on or off, your choice)
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Salt and black pepper to taste
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2 tablespoons olive oil
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2 tablespoons salted butter
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1 small shallot, thinly sliced
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3 cloves garlic, minced
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½ teaspoon crushed red pepper flakes (optional for heat)
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1 cup canned full-fat coconut milk or heavy cream
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2 ounces cream cheese, cut into cubes
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½ cup grated Parmesan cheese
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4 cups fresh baby spinach
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Juice of 1 lemon
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2 tablespoons chopped fresh parsley
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1 tablespoon chopped fresh chives (plus extra for garnish)
Instructions
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Season and Sear the Salmon:
Pat the salmon filets dry and season both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and sear for about 3–4 minutes per side until golden and crisp. Remove from skillet and set aside. -
Make the Garlic Butter Base:
In the same skillet, reduce heat to medium and add the butter. Once melted, add the sliced shallot and cook for 2–3 minutes until soft. Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant. -
Create the Cream Sauce:
Pour in the coconut milk (or heavy cream) and bring to a light simmer. Add in the cream cheese and Parmesan, stirring until melted and the sauce becomes smooth and creamy. -
Add Spinach and Herbs:
Stir in the baby spinach, allowing it to wilt down. Add lemon juice, chopped parsley, and chives. Stir well to blend flavors. -
Return Salmon and Finish Cooking:
Nestle the salmon filets back into the skillet. Spoon some sauce over the top and simmer for another 2–3 minutes until warmed through. -
Serve and Enjoy:
Serve hot, garnished with extra chives if desired. Delicious with mashed potatoes, rice, or crusty bread!