Ingredients
Scale
- 24 oz salmon, cut into 4 portions
- 1 cup 2% milk
- 1 tbsp cornstarch
- 2 tbsp butter
- 1 tsp olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, sliced in half
- ¼ cup sun-dried tomatoes
- ½ cup freshly grated Parmesan cheese
- 1 tsp pink Himalayan salt
- ½ tsp ground black pepper
Instructions
- Prep your ingredients: Start by slicing your cherry tomatoes, chopping the spinach, and grating your Parmesan cheese. This makes the cooking process smoother later on.
- Sauté the salmon: Heat your nonstick pan over medium heat, spray lightly with olive oil, and place your salmon fillets skin-side down. Season with salt and pepper, then sauté for about 5 minutes until the skin is golden and crispy. Flip the fillets, remove the skin (if you prefer), and cook for another 2-3 minutes with the lid on. Remove the salmon and keep it warm under foil.
- Make the sauce: Reduce the heat to low, add butter and minced garlic to the pan, and let it melt together. Meanwhile, whisk your milk and cornstarch in a small bowl to make a slurry. Pour the slurry into the pan, whisking constantly until the sauce starts to thicken.
- Add the veggies: Stir in the grated Parmesan, then toss in the spinach, cherry tomatoes, and sun-dried tomatoes. Let them cook for a minute or two until the spinach wilts and the tomatoes soften slightly.
- Combine everything: Return the salmon fillets to the pan, spooning some of the sauce over the top. Let them heat through for a minute or so, then serve immediately over pasta, rice, or even zucchini noodles for a lower-carb option.
Notes
This recipe serves four, but you can easily adjust it. For a smaller batch, simply halve the ingredients. If you’re feeding a crowd, double the recipe but cook the salmon in batches to avoid overcrowding the pan. Just make sure you have a big enough skillet for the sauce and veggies!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner