Garlic Butter Parmesan Salmon (Printable Version)

Broiled salmon with garlic butter and parmesan cream sauce, enhanced by sun-dried tomatoes and fresh spinach.

# Ingredients:

→ Salmon

01 - 4 center-cut salmon fillets, skin-on, approximately 150g each
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Garlic Butter

04 - 60g unsalted butter
05 - 4 garlic cloves, whole and peeled
06 - 4 sprigs fresh thyme

→ Cream Sauce

07 - 120ml heavy cream (full fat)
08 - 30g parmesan cheese, finely grated
09 - 2 tbsp salsa verde
10 - 50g sun-dried tomatoes packed in oil, sliced
11 - 100g fresh spinach leaves, washed and drained
12 - 30g shallots, finely chopped

→ Garnish

13 - 1 lemon, zested and juiced

# Steps:

01 - Preheat the oven broiler and position the rack near the top. Pat salmon fillets dry with paper towels and season both sides generously with salt and black pepper.
02 - In an oven-safe skillet, melt the butter over medium heat. Add whole garlic cloves and thyme sprigs, allowing the butter to infuse and the garlic to gently brown.
03 - Place the salmon fillets skin-side down in the skillet among the garlic and thyme. Transfer the skillet under the broiler and cook for 8-10 minutes until the salmon is golden and crispy on top.
04 - Remove the salmon fillets from the skillet and set aside. Crush the browned garlic cloves into a paste using the back of a spoon. Add chopped shallots to the skillet and sauté until translucent.
05 - Pour the heavy cream into the skillet and bring to a gentle simmer. Stir in parmesan cheese, salsa verde, sun-dried tomatoes, and fresh spinach. Cook until the spinach wilts and the sauce thickens slightly.
06 - Return the salmon fillets to the skillet, spooning sauce over the top. Drizzle with fresh lemon juice and sprinkle lemon zest before serving hot, accompanied by crusty bread or pasta to soak up the sauce.

# Notes:

01 - Bring the salmon to room temperature before broiling for even cooking and optimal texture.
02 - Adding a splash of water or chicken broth when reheating the cream sauce restores its silky consistency.
03 - Leftover sauce thickens when refrigerated but can be loosened gently with heat.

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