Butter Parmesan Salmon (Print Version)
# Ingredients:
→ Salmon
01 -
Four salmon fillets, skin can be left on or removed
02 -
A sprinkle of salt and freshly cracked black pepper
03 -
4 tablespoons of salted butter, split into two portions
04 -
2 tablespoons of fresh thyme leaves
05 -
4 garlic cloves, gently smashed
→ Cream Sauce
06 -
Thinly sliced shallot, just one needed
07 -
Crushed red pepper flakes, to your liking
08 -
1 cup heavy cream
09 -
1/3 cup of salsa verde
10 -
1 cup parmesan cheese, finely shredded
11 -
Half a cup of sun-dried tomatoes, chopped
12 -
Three handfuls (about 3 cups) of baby spinach
→ Garnish
13 -
Fresh lemon juice, about a tablespoon
14 -
1 tablespoon lemon zest
15 -
2 tablespoons dill, finely chopped
16 -
1/4 cup sliced green onions
# Instructions:
01 -
Turn the oven's broiler on to preheat.
02 -
Sprinkle salmon with some salt and pepper, arranging it in an oven-safe pan. Toss in a tablespoon of butter, garlic, and thyme. Broil for 5 to 8 minutes, or until the top crisps up nicely.
03 -
Take the salmon out of the pan. Using the same skillet, melt the remaining butter and stir in the shallots and chili flakes. Let them cook for two minutes, then mash the garlic into a paste.
04 -
Pour in cream and salsa verde, letting it simmer down smooth. Stir in the parmesan, sun-dried tomatoes, and spinach. Let it cook for 3 to 5 minutes, enough for the spinach to soften.
05 -
Add the cooked salmon back into the skillet with the sauce. Squeeze in some lemon juice. Mix together the lemon zest, dill, and green onions, then scatter the mix on top before serving.
# Notes:
01 -
Pairs wonderfully with pasta or fresh crusty bread.
02 -
Make the sauce ahead—just reheat before use!