Description
This pan seared salmon with creamed spinach and topped with a creamy sauce is all made in one pan for an easy weeknight dinner.
Ingredients
Units
Scale
- 4 skin-on salmon fillets, 1 to 1-1/4 pounds total
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 1/4 cup chopped green onions, plus more for garnish
- 1/4 cup cream
- 1 cup whole milk
- 1/4 cup Boursin garlic and fine herbs cheese, room temperature (see Notes)
- 6 ounces baby spinach
- 1/4 cup freshly grated parmesan cheese (see Notes)
Instructions
- Season salmon. Pat salmon fillets dry on both sides with a paper towel then season with salt and pepper.
- Cook salmon. Heat butter in a large nonstick skillet over medium-high heat. Tilt and rotate the pan so the butter evenly coats the bottom of the pan. When the pan is hot, carefully add the salmon skin side down. Cook, undisturbed, for about 4-5 minutes and the salmon flesh looks opaque about 1/2 way up the sides. Carefully flip the salmon and cook for 3-4 minutes more or until the salmon is cooked to your liking (about 120 degrees F internal temperature for medium rare). Transfer the salmon to 4 plates. Set aside.
- Make sauce. To the same pan, add green onions and cook until soft, about 3 minutes. Stir in cream, milk, and Boursin cheese. Bring mixture to a low simmer over medium heat. Cook, continuing to stir, until cheese is melted and sauce is just thick enough for a spoon or spatula to leave thin tracks in the pan.
- Cook spinach. Add spinach and toss with tongs until the spinach is wilted. Add parmesan cheese. Continue tossing until spinach is evenly coated, parmesan cheese is melted and sauce has thickened slightly.
- Serve. Divide the spinach among the 4 servings, spooning sauce over the spinach and salmon. Garnish with chopped green onions if desired.
Notes
- Boursin cheese is usually in the deli section of most grocery stores.
- Be sure to freshly grate the Parmesan cheese to get the smoothest sauce.
