- 4 Salmon Fillets
- 2 tsps Olive Oil
- 1 tbsp Butter
- 5 Cloves of Garlic Chopped
- 1 Onion Diced
- 1/3 cup Vegetable Broth
- 1 3/4 cups Heavy Cream
- 4 cups Baby Spinach
- 1/2 cup Parmesan Cheese Grated
- Salt and Pepper to Taste
- Parsley Chopped for Garnish
Heat the oil in a large skillet over medium heat. Pat dry the salmon filets with a paper towel and salt and pepper both sides. Sear the filets in the hot pan, flesh side down for around 5 minutes on each side. Remove salmon from pan and set aside.
In the same pan, melt the butter and then add the garlic, cook for 2-3 minutes (make sure not to burn). Add onion stirring occasionally and cook for 5 minutes. Add in the vegetable broth, and allow the sauce to reduce down.
Reduce heat to low, add the heavy cream, and bring to a gentle simmer and add salt and pepper for taste
Add in the baby spinach, when wilted add in the cheese. Stir, then add grilled salmon filets. Spoon the sauce over the fish and garnish with chopped parsley.