Great Lakes Salmon with Creamed Spinach
March 13, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 3-4
Directions
Great Lakes Salmon with Creamed Spinach
Recipe by Tieghan Gerard, Half-Baked Harvest
A rich, creamy dish that pairs beautifully with our wild-caught Great Lakes salmon. This recipe brings together tender salmon, a velvety spinach sauce, and a bright finish of fresh herbs and lemon.
Ingredients
- 4 Great Lakes Salmon filets
- Kosher salt and black pepper, to taste
- 2 tbsp extra virgin olive oil
- 2 tbsp Moo-ville butter
- 1 small shallot, thinly sliced
- 3 cloves garlic, minced or grated
- ½ tsp crushed red pepper flakes
- 1 cup heavy cream
- 2 oz cream cheese, cubed
- ½ cup grated Parmesan cheese
- 4 cups fresh baby spinach
- Juice of 1 lemon
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives, plus more for serving
Instructions
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Sear the Salmon: Season salmon with salt and pepper. Heat olive oil in a large skillet over medium heat. Once shimmering, add salmon skin-side down and cook for 2-3 minutes until crisp. Flip and cook another 2-3 minutes until done to your liking. Remove from skillet and set aside.
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Make the Sauce: In the same skillet, melt butter and sauté shallots and garlic until fragrant, about 2 minutes. Stir in red pepper flakes, heavy cream, and cream cheese. Season with salt and pepper. Simmer over medium heat, stirring until smooth.
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Finish the Dish: Add Parmesan and spinach, cooking until spinach wilts (about 3-5 minutes). Stir in lemon juice, parsley, and chives. Remove from heat and return salmon to the skillet, spooning the sauce over top.
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Serve & Enjoy: Plate salmon and generously spoon the creamy spinach sauce over each filet. Garnish with extra herbs and serve warm.
Enjoy this deliciously simple, flavor-packed meal featuring fresh Great Lakes salmon!
Lou Ann served hers with a baked sweet potato, but since Farmer Nate isn’t a big salmon fan, she also tried it with whitefish. Turns out, it worked just as well! So whether you’ve got Great Lakes Salmon, Lake Trout, Whitefish, or Walleye, this creamy, herb-packed dish is worth a try.
