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Garlic Butter Baked Salmon in Lemony Parmesan Cream Recipe

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This Garlic Butter Baked Salmon in Lemony Parmesan Cream is a luxurious and flavorful dish featuring tender salmon filets broiled to perfection and smothered in a creamy, cheesy sauce infused with garlic, thyme, sun-dried tomatoes, and fresh herbs. The addition of fresh spinach and a bright lemony finish balances the richness, making it a perfect elegant yet easy-to-make dinner for any occasion.

Ingredients

Salmon and Seasoning

  • 4 salmon filets, skin on or off (your preference)
  • Salt and black pepper, to taste
  • 4 tablespoons salted butter
  • 2 tablespoons fresh thyme leaves
  • 4 cloves garlic, lightly smashed

Sauce and Vegetables

  • 1 shallot, thinly sliced
  • Chili flakes, to taste
  • 1 cup heavy cream
  • 1/3 cup salsa verde
  • 1 cup grated Parmesan cheese
  • 1/2 cup chopped sun-dried tomatoes
  • 3 cups fresh baby spinach
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons chopped fresh dill
  • 1/4 cup chopped green onions

Instructions

  1. Preheat and Prepare Salmon: Preheat your oven to the broil setting. Season the salmon filets generously with salt and black pepper. In an oven-safe skillet, add 1 tablespoon of butter along with the fresh thyme leaves and lightly smashed garlic cloves. Place the salmon in the skillet and broil for 5 to 8 minutes, or until the top layer begins to crisp and the salmon is cooked to your preference.
  2. Remove Salmon: Carefully remove the broiled salmon filets from the skillet and set them aside on a warm plate to rest while you prepare the sauce.
  3. Sauté Aromatics: Place the same skillet over medium heat on the stovetop. Add the remaining 3 tablespoons of butter, thinly sliced shallots, and chili flakes. Cook for about 2 minutes until fragrant and the shallots are softened.
  4. Make Garlic Paste and Cream Sauce: Using a fork, smash the garlic cloves down into a paste and stir them around in the skillet. Pour in the heavy cream and salsa verde, stirring constantly. Bring the mixture to a gentle simmer, allowing the sauce to become smooth and creamy.
  5. Add Cheese and Vegetables: Stir in the grated Parmesan cheese, chopped sun-dried tomatoes, and fresh baby spinach. Continue cooking for 3 to 5 minutes until the spinach wilts and the sauce thickens slightly.
  6. Combine Salmon and Sauce: Return the salmon filets to the skillet, nestling them gently into the creamy sauce. Drizzle the lemon juice over the top to add a fresh brightness.
  7. Finish and Garnish: Mix together the lemon zest, chopped fresh dill, and green onions. Sprinkle this herbaceous topping evenly over the salmon and sauce. Serve immediately, spooning the luscious cream sauce over each portion.

Notes

  • Use fresh salmon for best flavor and texture.
  • The salsa verde in the cream sauce adds a mild tangy and herbal kick; you can substitute with pesto if unavailable.
  • Adjust chili flakes according to your spice preference.
  • Broiling times may vary depending on the thickness of the salmon; keep an eye to avoid overcooking.
  • Oven-safe skillet is essential for broiling and stovetop cooking in one pan.
  • Leftovers can be stored in the refrigerator for up to 2 days and gently reheated.
  • For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.

Find it online: https://cozyplatter.com/garlic-butter-baked-salmon-in-lemony-parmesan-cream-recipe/