Servings: 4 servings
Calories: 500kcal
Ingredients
- 4 salmon fillets skinless
- 2 tbsp olive oil
- 4 tbsp butter
- 3 garlic cloves minced
- 1/2 cup heavy cream
- 1/4 cup sun-dried tomatoes chopped
- 2 cups spinach chopped
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper, and cook for 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter and saute the garlic until fragrant. Stir in the heavy cream, sun-dried tomatoes, and Italian seasoning. Simmer for 2-3 minutes.
- Stir in the chopped spinach and cook until wilted, about 2 minutes.
- Add the salmon fillets back to the skillet, spooning the sauce over them, and cook for another minute to warm through.
- Serve the salmon fillets with the garlic butter sauce and spinach.
Notes
Chef's Tip: Sear the salmon skin-side down first and leave it undisturbed for the full 3-4 minutes - resist the urge to move it, or you'll tear the crust that's forming. Keto Swap: none needed - naturally keto.
Nutrition
Calories: 500kcal | Protein: 30g | Fat: 40g | Fiber: 1g
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