Creamy Garlic Butter Baked Salmon with Parmesan Sauce (Print version)
Tender baked salmon finished with a silky garlic butter parmesan sauce, spinach, sun-dried tomatoes, and lemon.
# Ingredients:
For the salmon
01 -
4 salmon fillets, about 6 oz (170 g) each
02 -
3/4 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
2 tablespoons unsalted butter, cut into small pieces
05 -
3 cloves garlic, lightly smashed
06 -
1 tablespoon fresh thyme leaves
For the parmesan sauce
07 -
1 tablespoon unsalted butter
08 -
1 small shallot, finely chopped
09 -
3 cloves garlic, minced
10 -
1 cup (240 ml) heavy cream
11 -
3/4 cup (75 g) freshly grated parmesan cheese
12 -
2 cups (60 g) baby spinach
13 -
1/3 cup (45 g) chopped oil-packed sun-dried tomatoes, drained
14 -
1 tablespoon fresh lemon juice
15 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 425°F. Pat the salmon dry so the butter and seasoning cling well.
02 -
Place the salmon in an oven-safe skillet or baking dish. Season with salt and pepper, then scatter the butter pieces, smashed garlic, and thyme around the fillets.
03 -
Bake for 10-12 minutes, or until the salmon flakes easily at the thickest part. Transfer the salmon to a plate and keep the pan juices in the skillet.
04 -
Set the skillet over medium heat. Add 1 tablespoon butter, the shallot, and minced garlic. Cook for 1-2 minutes until fragrant and softened.
05 -
Lower the heat and stir in the heavy cream. Add the parmesan a little at a time, stirring until melted, then add spinach, sun-dried tomatoes, and lemon juice. Simmer gently for 2-3 minutes.
06 -
Nestle the salmon back into the sauce and spoon sauce over the top. Finish with parsley and serve warm.
# Good to know:
01 -
Best served right after cooking while the sauce is smooth.
02 -
Use similarly sized salmon fillets for even baking.
03 -
Nutrition is an estimate per serving.