This creamy salmon skillet has an amazing rich creamy sauce, packed full of flavour from the garlic, tomato and spinach. The best part is that it is made using just one pan and is super quick to make. It is perfect served over pasta, mashed cauliflower/potato or just served along side some roasted vegetables.
I just love salmon cooked in a creamy sauce and I love the pops of colour from the tomato and spinach. I like to add additional colour and flavour by rubbing the salmon with sweet or smoked paprika, not only does the salmon look fantastic, it adds another level of flavour to the sauce.
The best tip I have for this dish is to do all the Mise en place before you start to cook, as once you start cooking this dish takes just 15 minutes to cook. Chopping while cooking will likely result in overcooked fish.
CREAMY GARLIC, SPINACH AND TOMATO SALMON SKILLET
- 500 g fresh salmon fillets, with the skin on
- 1 tsp sweet or smoked paprika
- 2 shallots, finely chopped
- 2 large garlic cloves, crushed (add more if you love garlic like I do)
- 1/4 cup of white wine, around 60ml
- 125 g cherry tomatoes, chopped in half
- 90-100 g fresh spinach, roughly chopped
- 250 ml fresh cream
- 50 g Parmesan cheese, grated
- 2 tbsp olive oil
- salt and pepper
Firstly rub the salmon with a little bit of the oil and dust with the paprika. Rub the paprika into the flesh of the salmon and set aside.
Get all your ingredients ready for the cook.
Heat a large skillet or frying pan to medium/high and add the oil. Once it is nice and hot (you want the salmon to sizzle and sear), place the salmon fillets in, flesh side down and cook for 3 minutes. Turn them over and cook for a further 2 minutes on the skin side.
Remove the salmon from the pan and set aside.
To the skillet add the chopped shallots and crushed garlic and let sizzle in the pan for 20-30 seconds.
Add the wine to the pan and bring to a high bubble, cook for 1 minute to burn off the rawness of the alcohol. The remaining paprika from frying the salmon will give it a lovely warm colour.
Throw in the cherry tomatoes and cook for just a minute.
Add the cream, stir really well and once it is bubbling and season with salt and lots of black pepper.
Add in the chopped spinach and the Parmesan cheese and give it a good stir. Once the cheese has melted into the sauce and the spinach has just started to wilt, take your salmon and nestle the salmon back in to the sauce, skin side down, seared flesh side up.
Cook for a further 2-3 minutes in the bubbling sauce.
Serve over either pasta of choice, mash or just with some lovely salad and roasted vegetables.