1. Ingredients

For the salmon

• 4 salmon fillets (about 6 oz / 170 g each)

• 1 tbsp olive oil

• 1 tbsp butter

• ½ tsp salt, or to taste

• ½ tsp black pepper

• 1 tsp paprika

• ½ tsp garlic powder

• 1 tbsp lemon juice

For the creamy spinach sauce

• 2 tbsp butter

• 4 garlic cloves, minced

• 3 cups fresh spinach, chopped

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ¼ cup chicken broth or vegetable broth

• ½ tsp Italian seasoning

• Salt and black pepper, to taste

• 1 tbsp chopped parsley, optional

2. Full cooking instructions

Step 1 — Prepare the salmon

Pat the salmon fillets dry with paper towels. Season both sides with salt, black pepper, paprika, and garlic powder.

Step 2 — Sear the salmon

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Place the salmon fillets in the pan and cook for approximately 4–5 minutes on the first side, then 3–4 minutes on the other side, depending on thickness.

The salmon should develop a golden-brown crust. Transfer to a plate while you prepare the sauce.

Step 3 — Sauté the garlic

Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet.

Add the minced garlic and cook for about 30–45 seconds, stirring until fragrant. Avoid burning the garlic.

Step 4 — Cook the spinach

Add the chopped spinach and stir for 2–3 minutes until wilted.

Pour in the broth and scrape up the flavorful browned bits from the bottom of the pan.

Step 5 — Make the creamy sauce

Pour in the heavy cream and add the Italian seasoning. Simmer gently for 2–3 minutes.

Stir in the Parmesan cheese until melted and the sauce begins to thicken. Season with salt and black pepper to taste.

If the sauce is too thick, add a little extra broth. If it is too thin, simmer gently for another 1–2 minutes.

Step 6 — Return the salmon to the pan

Place the salmon fillets back into the skillet, spooning the creamy spinach sauce over each piece.

Simmer gently for 2–4 minutes, until the salmon is cooked through and reaches an internal temperature of 145°F (63°C) at the thickest part.

Step 7 — Finish and serve

Add the lemon juice and sprinkle with fresh parsley. Spoon extra sauce over the salmon and serve immediately.

3. Nutrition information

4. Nut information and allergens

• Nuts: No peanuts or tree nuts are included in the recipe as written.

• Fish: Contains salmon.

• Dairy: Contains butter, heavy cream, and Parmesan cheese.

• Other allergens: Check packaged broth and seasoning labels.

• For a nut allergy, verify product labels and prevent cross-contact during preparation.

5. Tips for the best results

• Pat the salmon dry before searing to help create a golden crust.

• Use fresh garlic and freshly grated Parmesan for the best flavor.

• Keep the cream sauce at a gentle simmer rather than boiling vigorously.

• Add lemon juice at the end to balance the richness.

• For a lighter version, replace some of the heavy cream with evaporated milk, understanding that the sauce will be less rich.

6. Storage

• Refrigerate leftovers in an airtight container within 2 hours.

• Store for up to 3 days in the refrigerator.

• Reheat gently in a covered skillet over low heat, adding a splash of broth or cream if needed.

• Avoid prolonged heating, which can dry out the salmon and cause the sauce to separate.

Serving suggestion: Serve this creamy garlic spinach salmon with mashed potatoes, steamed rice, roasted asparagus, or buttery pasta to soak up the delicious sauce.