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Ingredients
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- 4 Skinless salmon fillets (or trout)
- Salt and pepper to taste
- 2 tbsp Unsalted butter
- ⅓ cup Diced onions
- 1 tbsp Garlic paste (or 4 garlic cloves, minced)
- ¾ cup Heavy cream (more if needed)
- 1 tsp All-purpose flour
- ¼ cup Water (to make roux)
- 5 oz Cherry tomatoes, halved
- 8 oz Baby spinach
- ½ cup Grated Parmesan cheese
- 4 tbsp Olive oil (divided)
- Juice from 1 lemon
- 1 tbsp Fresh chopped parsley
- ⅓ cup White wine vinegar (or dry wine)
- 1 ½ tsp Paprika
Instructions
- Prepare white rice using stovetop or rice cooker method.
- Season salmon fillets with salt, pepper, and paprika.
- Heat 2 tablespoons olive oil in a skillet and sear salmon for 3–4 minutes on each side.
- Remove salmon from skillet and set aside.
- In the same skillet, add remaining olive oil and butter; sauté onions and garlic for 2–3 minutes.
- Deglaze the pan with white wine vinegar.
- Create a roux by combining flour with water, then add to skillet.
- Pour in heavy cream and Parmesan cheese, simmer until thickened.
- Add spinach and cherry tomatoes to the sauce; wilt for 2-3 minutes.
- Squeeze lemon juice into sauce, then return salmon to skillet.
- Serve salmon and sauce over warm white rice.
Notes
Use fresh, high-quality salmon for the best flavor.
Adjust seasoning to personal preference, especially with paprika.
Allow sauce to simmer for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Searing, Saucing
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 28
- Cholesterol: 70