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Creamy Garlic Butter Baked Salmon
Ingredients
4
salmon filets, skin on or off (your preference)
salt and black pepper
salt and black pepper
4 tablespoons
salted butter
2 tablespoons
fresh thyme leaves
4 cloves
garlic, lightly smashed
1
shallot, thinly sliced
chili flakes
chili flakes
1 cup
heavy cream
1/3 cup
salsa verde
1 cup
grated parmesan cheese
1/2 cup
chopped sun-dried tomatoes
3 cups
fresh baby spinach
1 tablespoon
lemon juice, plus 1 tablespoon zest
2 tablespoons
chopped fresh dill
1/4 cup
chopped green onions
Instructions
1
In an oven-safe skillet, season the salmon with salt and pepper. Add 1 tablespoon butter, the thyme, and garlic. Broil 5-8 minutes or until crisping on top.
2
Remove the salmon from the skillet and set aside.
3
Place the skillet with the thyme and garlic over medium heat. Add 3 tablespoons butter, the shallots, and chili flakes. Cook until fragrant, about 2 minutes. Smash the garlic down with a fork into a paste. Add the cream and salsa verde. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, sun-dried tomatoes, and spinach and cook until the spinach is wilted, 3-5 minutes. Slide the salmon in the sauce. Top with lemon juice.
4
Mix the lemon zest, dill, and green onions. Sprinkle on top of the salmon. Serve the salmon in the cream.
Notes
Nutrition Facts
(per serving)
Calories:
672 calories
Servings:
4 servings
Carbohydrates:
10 g
Fat:
57 g
Fiber:
2 g
Protein:
40 g
Sugar:
1 g
Meal Effort
Preparation:
15 minutes
Cook:
17 minutes
Total:
32 minutes