Creamed Spinach Salmon With Lemony Herbs

HBH Quick & Cozy

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place a rack in the top third of the oven and preheat to 425°F.

Step 2

Season the salmon with salt and pepper.

Step 3

In a large high-sided ovenproof skillet over medium-high heat, melt 1 tablespoon of the butter with the olive oil. Add the shallot and garlic and cook, stirring, until the garlic is very fragrant, about 2 minutes. Season with red pepper flakes.

Step 4

Reduce the heat to medium and stir in the cream and mustard. Bring to a simmer, stirring constantly, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Add the spinach and Parmesan and cook until the spinach is wilted, 1 to 2 minutes. Remove the pan from the heat and slide the salmon into the sauce. Slice the remaining 3 tablespoons butter and scatter it over the top of the salmon.

Step 5

Bake until the salmon is warm in the center and turning opaque, 8 to 10 minutes, or longer to your liking. During the last 4 minutes, turn on the broiler to brown the top of the salmon.

Step 6

In a small bowl, combine the basil, parsley, thyme, and lemon zest and juice. Toss to combine. Spoon the cream sauce over the salmon in the skillet. Top with the herb mixture and finish with flaky salt before serving.