Oh my Creamy Garlic Butter Salmon, I heart thee.
And by heart, I mean love. And by love, I mean I’m gonna encore it many more times.
The recipe doesn’t need many ingredients, just your blushing salmon (feel free to substitute this with any other fish fillets you prefer). Lightly seasoned with salt ‘n’ pep, a quick sear on each side, leave your salmon to rest while you proceed to make the creamy sauce that would simply bring this dish to another level.
For our sauce, start with some onions, add in your garlic, sundried tomatoes, half n half and a couple of other pantry ingredients to create a simple but mega flavorful sauce. At the end, because you know you need those greens, add a couple of handfuls of baby spinach.
How else can you complete this meal? For starters I’m already thinking about having this dish with:
And that’s just a start! This recipe promises ease and a pack of flavours from every ingredient working in harmony and even as a do-ahead or leftover it would taste even better a few hours later as it would mean the sauce singing a beautiful medley and coming together with our blushing salmon. Yum.
Although I gave a list of sides that you can eat this with, even a simple fresh green salad on the side would suffice. Do make extras though if you find lunch prep a little laborious. Tonight’s dinner is tomorrow’s lunch. One of my favorite mantra right there.
CHECK OUT OUR VIDEO FOR HOW TO CREAMY GARLIC BUTTER SALMON:
- 3 salmon fillets (or any white fish fillets)
- 4 tbsp oil
- 2 tbsp butter
- 6 cloves garlic, finely diced
- 1 small yellow onion, diced
- ⅓ cup chicken/veg stock
- 150g sun-dried tomato in oil drained and cut into strips
- 1¾ cups half and half
- Salt and pepper, to taste
- 3 cups baby spinach leaves
- ½ cup fresh grated parmesan
- 1 tablespoon fresh dill
- Heat the oil in a large skillet over medium-high heat. Season the salmon on both sides with salt and pepper
- Sear in the hot pan until cooked to your liking.
- Once cooked, remove from the pan and set aside.
- Melt the butter in a pan/pot and saute the onion.
- Add in the garlic and fry until fragrant for about 1 minute.
- Pour in the stock.
- Add the sun-dried tomatoes and cook for a few minutes.
- Reduce heat to low heat and season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese.
- Add the salmon in, sprinkle with dill and let it simmer for a bit before serving.
If you give this recipe a try, I’d love to see your creations let me know by snapping a pic and tagging @mayakitchenette on Instagram.