Grilled Salmon With Creamy Spinach

Ingredients List for the Grilled Salmon with Creamy Spinach Recipe

• 10 oz (2 slices) of salmon fillet
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1/2 cup red bell pepper, chopped
• 2 organic garlic
• 8 oz fresh baby spinach
• 2 oz cream cheese
• 1/4 cup whipping cream
• 2 tablespoons grated Parmesan
• 1/2 teaspoon Himalayan salt and organic black pepper
• Organic parsley and lemon slices, for serving

Directions

1. To make the grilled salmon with creamy spinach: In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper, and garlic and cook for about 4 minutes.
2. Add baby spinach and season with a pinch of salt and pepper. Mix until the spinach wilts down.
3. Add cream cheese, cream, and parmesan cheese. Mix well until the cream cheese is melted and you get a creamed spinach-like texture.
4. Heat a separate skillet on medium-high heat, melt the remaining oil and butter. Quickly season salmon fillets on both sides with salt and pepper and place on the hot pan.
5. Cook for 6 minutes on the first side and flip the salmon over and cook the other side for an additional 5 minutes, until salmon is cooked through and golden crisp on the edges.
6. Divide the spinach mixture on the bottom of each plate and top with a piece of salmon. Serve the grilled salmon with spinach with a dash of lemon juice and chopped parsley. Enjoy!

Tips for the Grilled Salmon with Creamy Spinach Recipe

• If you buy salmon with skin on, sear the skinless side first, then flip to the skin side and finish cooking. For a thinner piece of salmon, adjust the cooking time so you don’t over-cook it.
• Bring the salmon fillets to room temperature before cooking. They will cook more evenly and won’t stick to the pan.
• Frozen salmon fillets are great to keep on hand in the freezer. You can thaw them overnight in the fridge.

Can We Use Another Type of Fish Instead of Salmon?

Yes, any firm, white boneless fillet would be great. You can use cod, halibut, flounder, or sea bass – they all make a great option.

How and How Long to Keep the Grilled Salmon and Spinach Leftovers?

You can keep the salmon leftovers for up to 2 days in an airtight container or freeze them for up to 3 months. Reheat in the microwave for about 3 minutes.