Creamy Zucchini & Spinach Salmon
This skillet is filled with lots of zucchini and spinach and coated in a creamy sauce that is extra delicious. The salmon is simply pan seared and topped with basil and red pepper flakes to bring a little herby and a little spicy flavor to the dish. And the bonus? It’s all in one big, easy skillet.
Ingredients
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4 salmon filets
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salt and pepper
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3 tablespoons olive oil
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4 tablespoons butter
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2 zucchinis; sliced
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1 shallot; sliced
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5 ounces baby spinach
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1 tablespoon fresh thyme
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red pepper flakes
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1 cup heavy cream
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juice of 1 lemon
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fresh basil for serving
Directions
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Season the salmon with salt and pepper. Heat the olive oil in a large skillet. Add the salmon skin side up. Cook for 3 - 4 minutes until browned. Flip over and remove to a plate.
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To the same skillet, add the butter, zucchini, and shallot. Cook for about 3 minutes. Add the spinach, thyme, and red pepper flakes. Cook until spinach is wilted. Stir in the cream and lemon juice. Simmer until thickened. Season with salt and pepper.
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Add the salmon back to the skillet. Transfer to a 400 degree oven for 10 - 15 minutes or until cooked through. Serve topped with basil leaves.
Comment
I buy salmon from you guys but I am unable to printout the recipes. How can I do it?