Marry Me Salmon with Spinach
Salmon fillets with baby spinach, sun-dried tomatoes, and cherry tomatoes in a creamy Parmesan sauce. This Marry Me Salmon cooks in one skillet and is ready in 17 minutes.
Ingredients
For the salmon
- 3 skinless salmon fillets 6–8 oz (170–225 g) each
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the sauce
- 4 garlic cloves minced
- 100 g baby spinach
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 50 g oil-packed sun-dried tomatoes weighed after draining, then chopped
- 100 g cherry tomatoes halved
- 120 ml heavy cream
- 150 ml low-sodium chicken broth
- 40 g Parmesan cheese freshly grated
Instructions
- Pat 3 skinless salmon fillets dry, then season both sides with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper.
- Heat 1 tablespoon extra virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the salmon and sear for about 2 minutes per side, until the surface is golden. Transfer the fillets to a plate while you prepare the sauce.
- Add 4 garlic cloves, minced, to the same skillet and cook for about 30 seconds until fragrant. Add 100 g baby spinach, the remaining ¼ teaspoon salt, and the remaining ¼ teaspoon freshly ground black pepper. Stir until the spinach wilts.
- Stir in 50 g oil-packed sun-dried tomatoes, drained and chopped, 100 g cherry tomatoes, halved, and 1 teaspoon Italian seasoning. Cook for 1–2 minutes until the cherry tomatoes begin to soften.
- Pour in 120 ml heavy cream and 150 ml low-sodium chicken broth. Bring to a gentle simmer and cook for 1–2 minutes, adjusting the heat to avoid boiling. Stir in 40 g Parmesan cheese, freshly grated, until melted into the sauce.
- Return the 3 salmon fillets to the skillet and spoon the sauce over them. Cook gently for another 1–2 minutes, checking that the thickest part reaches 63 °C. Allow additional cooking time if needed for thicker fillets.
- Serve the Marry Me Salmon immediately, spooning the spinach and tomato cream sauce over each portion.
Notes
Skillet space: Choose a skillet that holds all three fillets without overlapping, so each piece makes contact with the hot pan.
Divided seasoning: The recipe uses ¾ teaspoon salt and ½ teaspoon black pepper in total, divided between the salmon and sauce.
Ingredients ready: Prepare the sauce ingredients before searing the salmon. The garlic cooks for only 30 seconds before the spinach goes in, leaving little time for chopping.
Keep the fillets intact: Spoon the sauce over the salmon instead of stirring the fish through it, which can break the fillets apart.
Nutrition
Calories: 571kcal | Carbohydrates: 11g | Protein: 43g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 971mg | Potassium: 1476mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4397IU | Vitamin C: 35mg | Calcium: 272mg | Iron: 4mg
