Sometimes simple is the best. This salmon fillet with a creamy sauce is ready in minutes.
What do you need?
For one person:
- 150 g salmon fillet
- 75 g fresh spinach
- 120 ml cream
- 1 tbsp olive oil
- Salt and pepper
- Optional: lemon wedges and fresh dill for garnish
Preparation
- Heat the olive oil in a large skillet over medium heat. Season the salmon fillet on both sides with salt and pepper.
- Place the salmon fillet in the pan skin-side down (if the salmon has skin) and cook for about 3 to 4 minutes per side, or until golden brown and cooked through. Remove the salmon from the pan and set aside on a plate. Cover loosely with aluminum foil to keep warm.
- In the same pan, add the spinach and stir-fry for about 1 to 2 minutes, or until the spinach begins to wilt.
- Add the cream to the spinach and stir well. Simmer over low heat until the cream has slightly thickened and the spinach has completely wilted, about 3 to 4 minutes.
- Season the creamed spinach with salt and pepper.
