Buttery Parmesan Salmon (Print Version)
# Ingredients:
→ Salmon
01 -
4 pieces of salmon, with or without skin
02 -
A pinch of salt and a dash of pepper
03 -
4 tablespoons of salted butter, separated
04 -
2 tablespoons of fresh thyme sprigs
05 -
4 garlic cloves, gently crushed
→ Creamy Sauce
06 -
1 shallot, sliced thin
07 -
A sprinkle of chili flakes
08 -
1 cup of heavy cream
09 -
1/3 cup of salsa verde
10 -
1 cup of parmesan cheese, finely grated
11 -
1/2 cup of sun-dried tomatoes, chopped small
12 -
3 cups of baby spinach leaves
→ Extras
13 -
1 tablespoon of fresh lemon juice
14 -
1 tablespoon of lemon zest
15 -
2 tablespoons of freshly chopped dill
16 -
1/4 cup of green onions, finely diced
# Instructions:
01 -
Turn the oven to broil and let it heat up
02 -
Sprinkle salt and pepper over the salmon in an oven-friendly skillet. Add a tablespoon of butter, garlic, and thyme. Broil for 5 to 8 minutes until the top crisps up
03 -
Take out the salmon. Toss the rest of the butter into the skillet with shallots and chili flakes. Let it cook for a couple of minutes. Smash the garlic to form a paste
04 -
Pour in the heavy cream and stir in salsa verde. Let it simmer till smooth. Mix in parmesan, tomatoes, and spinach. Stir until the spinach softens, which takes 3 to 5 minutes
05 -
Put the salmon back in the sauce. Squeeze in lemon juice. Mix the zest, dill, and green onions, then sprinkle it over everything
# Notes:
01 -
Pair it with fresh bread or your favorite pasta
02 -
You can make the sauce ahead and warm it up later