Try this pan fried salmon with a buttery creamy sauce with spinach and tomatoes!

You will need:

  • 2 to 4 salmon fillets, approximately 6 oz, skin on, rinsed and dried
  • The following ingredients are based off a 2 fillet dinner. For 4, double recipe below:
  • 1 TBSP of coconut oil
  • 2 TBSP grass-fed butter
  • 2 cloves of garlic, minced
  • 1 cup of spinach
  • 1 cup of cherry tomatoes, cut in half
  • 4 TBSP Heavy cream
  • 1/4 cup of Parmesan cheese
  • 1 tsp Lemon Juice
  • Salt, pepper, basil, parsley, or other herbs of choice
  1. Heat a large skillet with the oil over medium-high heat.
  2. Sprinkle the salmon with salt (kosher sticks best) and black pepper
  3. Add the salmon to the pan skin side UP and heat for 5 to 6 minutes.
  4. Flip so skin side is down and cook for 2 more minutes.
  5. Set salmon aside for later
  6. Add the butter to the pan you cooked the salmon in, then stir in garlic when butter is hot.
  7. Reduce heat to medium.
  8. Add the spinach and stir until almost wilting, then add the tomatoes. Sprinkle tomatoes with additional salt and pepper.
  9. Add the heavy cream and any herbs of choice (fresh or dried). Stir. Once cream is hot stir in the parmesan and lemon juice. Reduce for a few minutes.
  10. Add Salmon back to the pan, and simmer for 2-3 more minutes, basting with the sauce.
  11. Serve and enjoy!

I also baked some asparagus and topped it with some of the extra sauce from the pan. It paired well with the flavors of this dish.