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- 4 salmon fillets (about 6 oz each) - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup chicken broth - 1 teaspoon lemon zest - 2 tablespoons lemon juice - 1 teaspoon dried dill - Salt and pepper to taste - 1 cup fresh spinach - 1 cup cherry tomatoes, halved - Fresh parsley for garnish The star of this dish is the salmon. I love using fresh fillets for the best taste. The olive oil helps to cook the salmon and adds flavor. Garlic creates a wonderful aroma and gives depth to the dish. Heavy cream forms the base of our sauce, making it rich and creamy. Chicken broth adds a savory note that balances the cream. I always zest the lemon before juicing it. The zest has a bright flavor that enhances the sauce. Dried dill adds a nice touch, reminding me of summer gardens. Fresh spinach wilts down nicely, adding color and nutrition. Cherry tomatoes burst with sweetness, making each bite enjoyable. Finally, fresh parsley acts as a lovely garnish to brighten the dish. - If you want to swap heavy cream, try using coconut cream or cashew cream for a dairy-free option. - For other fish varieties, you can use trout or cod. Both cook well in this dish and taste great. - To enhance flavor, try adding a pinch of red pepper flakes for heat. - Fresh herbs like basil or thyme can replace dill for a different taste. - How to season salmon fillets First, take your salmon fillets and pat them dry with a paper towel. This helps the seasoning stick. Then, sprinkle salt and pepper on both sides. This simple step adds a lot of flavor. - Mince garlic and cut vegetables Next, grab four cloves of garlic. Use a knife to mince them finely. This will release their strong flavor. For the veggies, cut the cherry tomatoes in half. You will also need to rinse the spinach and set it aside for later. - Detailed steps for searing salmon Heat two tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, place the salmon fillets skin side down in the skillet. Sear them for about 4-5 minutes. Flip the fillets and cook for another 4-5 minutes until they are crispy and cooked through. Remove the salmon from the skillet and set it aside. - Making the creamy sauce In the same skillet, lower the heat to medium. Add the minced garlic and sauté it for about one minute. You want it fragrant but not brown. Pour in one cup of chicken broth and bring it to a simmer. Scrape any bits off the bottom of the pan to add more flavor. - Combining ingredients in the skillet Once your broth is simmering, stir in one cup of heavy cream, one teaspoon of lemon zest, two tablespoons of lemon juice, and one teaspoon of dried dill. Let the sauce simmer for about 3-4 minutes, stirring often. Then, add in the fresh spinach and halved cherry tomatoes. Cook until the spinach wilts and the tomatoes soften, about 2-3 minutes. Return the salmon to the skillet and spoon the creamy sauce over it. Let it all simmer together for one more minute to warm through. - Steps to garnish and serve Once everything is cooked, remove the skillet from the heat. Garnish with fresh parsley for a pop of color. The fresh herbs add a nice touch. - Best serving suggestions You can serve the salmon right in the skillet for a family-style meal. Add some extra lemon wedges and dill for a bright look. If you prefer, plate the salmon individually with rice or crusty bread. This way, you can soak up all that rich, creamy sauce. To get crispy salmon, heat your skillet first. Use medium-high heat and add olive oil. Season your salmon fillets with salt and pepper. Place them skin side down. Cook for 4-5 minutes on each side. This gives a nice, crispy skin. Always avoid flipping too soon. How can you avoid overcooking the salmon? Watch the color change. Salmon should go from bright pink to a lighter shade. Remove it once it turns opaque in the center. Let it rest a bit after cooking. This helps keep it moist. To thicken the sauce, let it simmer longer. The heavy cream will reduce and become creamy. Stir often, and don’t rush this step. You can also add a bit of cornstarch mixed with water if needed. What if the sauce is too tart or too creamy? If it's too tart, add a pinch of sugar. This balances the lemon flavor. If it’s too creamy, add a splash more chicken broth. This lightens it up a bit. What are some great side dishes? Rice or crusty bread works well. Both help soak up that creamy sauce. You can also serve it with a simple salad. Fresh greens add a nice crunch. For a restaurant-style feel, serve the salmon in the skillet. Garnish it with lemon wedges and fresh dill. This adds color and makes it look special. Alternatively, plate it individually for a more formal touch. {{image_2}} You can make this dish low-carb. Replace heavy cream with coconut cream. Use zucchini noodles instead of pasta. For a dairy-free option, try almond milk. Seasonal veggies add color and taste. Swap spinach for kale or asparagus. Use bell peppers for a sweet crunch. Cherry tomatoes can change to diced squash. These swaps keep the dish fresh and fun. Baking this dish is simple. Preheat the oven to 375°F. Place the salmon in a baking dish. Pour the creamy sauce over the top. Bake for 15-20 minutes, until cooked through. For a smoky flavor, try grilling. Preheat your grill to medium-high. Season the salmon and place it on the grill. Cook for about 6-8 minutes per side. Brush with the creamy sauce before serving. Want to add some heat? Toss in red pepper flakes for spice. You can also mix in a bit of mustard for zest. Infuse your dish with other citrus fruits, like lime or orange. This adds a fresh twist. Experiment with fresh herbs too. Try basil or cilantro for new flavors. Each change offers a unique taste experience. To store leftovers properly, let the salmon cool to room temperature first. Place it in a clean container. I recommend glass or BPA-free plastic. The creamy salmon lasts about three days in the fridge. Always cover the container tightly with a lid or plastic wrap. This keeps it fresh and prevents odors from mixing. For freezing, let the dish cool completely. Portion the salmon and sauce into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. The dish stays good for about three months in the freezer. When ready to eat, defrost it overnight in the fridge. Reheat gently on the stove or in the microwave. I suggest using glass containers or high-quality plastic ones. Glass is great because it does not stain and is easy to clean. Airtight storage is key. It keeps your salmon fresh and tasty. Never store food in aluminum foil or cling wrap alone. They do not provide good protection against air and moisture. To check if the salmon is done, look for a few signs. The salmon should be opaque and flake easily with a fork. The internal temperature should reach 145°F. You can also check the color. It should change from bright pink to a lighter shade. If you follow these tips, you will cook the salmon perfectly. Yes, you can use frozen salmon. Just make sure to thaw it first. Place it in the fridge overnight or run it under cold water for a quick thaw. This way, the salmon will cook evenly. If you add it frozen directly, it may not cook through properly. This dish pairs well with many sides. Here are a few ideas: - Rice: White, brown, or jasmine rice work great. - Bread: Crusty bread soaks up the creamy sauce well. - Vegetables: Steamed asparagus or broccoli add color and nutrition. - Salad: A fresh green salad gives a nice crunch and balance. To add some heat, try these tips: - Red pepper flakes: Sprinkle some into the sauce. - Hot sauce: Drizzle it on the salmon before serving. - Spicy mustard: Mix a teaspoon into the sauce for an extra kick. These ideas will give your dish a spicy twist. Absolutely! You can try these options: - Chicken: Chicken breasts or thighs cook well in the sauce. - Shrimp: Cook shrimp until pink and add them to the sauce. - Tofu: Firm tofu works for a plant-based choice. Feel free to experiment with your favorite protein! In this blog post, we covered how to make a delicious One-Pan Creamy Lemon Garlic Salmon. We went over the main ingredients, measurement substitutes, and seasoning ideas. You learned step-by-step how to prepare, cook, and serve your dish with style. I shared tips to ensure crispy salmon and great sauce. Finally, you explored variations and storage options for leftovers. Cooking can be fun and simple with the right guidance. Enjoy your meal, and don’t be afraid to get creative in the kitchen!

One-Pan Creamy Lemon Garlic Salmon

Indulge in a delightful One-Pan Creamy Lemon Garlic Salmon recipe that's quick and easy to prepare! This delicious dish features perfectly cooked salmon fillets, fresh spinach, and cherry tomatoes all coated in a tangy creamy sauce. Ready in just 25 minutes, it’s perfect for dinner any night of the week. Click through to explore the full recipe and elevate your meal with this vibrant and flavorful dish!
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Ingredients
  

4 salmon fillets (about 6 oz each)

2 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1 teaspoon lemon zest

2 tablespoons lemon juice

1 teaspoon dried dill

Salt and pepper to taste

1 cup fresh spinach

1 cup cherry tomatoes, halved

Fresh parsley for garnish

Instructions
 

In a large skillet, heat the olive oil over medium-high heat. Season the salmon fillets with salt and pepper, then add them to the skillet skin side down. Cook for about 4-5 minutes on each side until cooked through and crispy. Remove the salmon from the skillet and set aside.

    In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant but not browned.

      Pour in the chicken broth and bring it to a simmer. Scrape up any bits stuck to the bottom of the pan.

        Once simmering, stir in the heavy cream, lemon zest, lemon juice, and dried dill. Allow the sauce to simmer for about 3-4 minutes, stirring occasionally, until slightly thickened.

          Add the fresh spinach and cherry tomatoes to the sauce, cooking until the spinach has wilted and the tomatoes are soft, about 2-3 minutes.

            Return the salmon fillets to the skillet, spooning some of the creamy sauce over the top. Let everything simmer together for another minute to warm through.

              Remove from heat and garnish with fresh parsley before serving.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Serve the creamy salmon in the skillet family-style, garnished with additional lemon wedges and dill for a vibrant touch. Alternatively, plate individually with a side of rice or crusty bread to soak up the creamy sauce.