Garlic Butter Baked Salmon In Lemony Parmesan Cream

Perfect for when you’re craving something a little fancier, but need something quick and easy to prepare!

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 4 filets salmon filets skin on or off, your preference
• 0 salt
• 0 black pepper
• 1 tablespoons butter
• 2 tablespoons fresh thyme leaves
• 4 cloves garlic lightly smashed
• 3 tablespoons butter
• 1 shallot shallot thinly sliced
• 0 chili flakes
• 1 cup heavy cream
• 0.33 cup salsa verde
• 1 cup parmesan cheese
• 0.5 cup sun-dried tomatoes
• 3 cups baby spinach
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons fresh dill
• 0.25 cup green onions

Instructions

1. Preheat the oven to broil.
2. In an oven-safe skillet, season the salmon with salt and pepper. Add 1 tablespoon butter, the thyme, and garlic.
3. Broil 5-8 minutes or until crisping on top. Remove the salmon from the skillet and set aside.
4. Place the skillet with the thyme and garlic over medium heat. Add 3 tablespoons butter, the shallots, and chili flakes. Cook until fragrant, about 2 minutes. Smash the garlic down with a fork into a paste.
5. Add the cream and salsa verde. Bring to a simmer over medium heat, stirring constantly until smooth and creamy.
6. Add the parmesan, sun-dried tomatoes, and spinach and cook until the spinach is wilted, 3-5 minutes. Slide the salmon into the sauce. Top with lemon juice.
7. Mix the lemon zest, dill, and green onions. Sprinkle on top of the salmon.
8. Serve the salmon in the cream.