Salmon with creamed spinach
Serves: 4 servings
  • 1 fillet of salmon, about 2 lbs
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced
  • 4 cups fresh baby spinach
  • 1 cup heavy cream
  • salt and pepper
  1. Heat your oven to 425F.
  2. Brush your salmon fillet with ½ Tbs. of the olive oil and sprinkle it with salt and pepper. Roast in the oven until just cooked through, mine took 15-20 minutes, I think.
  3. While the salmon is roasting, heat the remaining olive oil in a saucepan over medium-high heat. Add the garlic and let it sizzle until golden, then stir in the spinach and a big pinch of salt. Cook, stirring, until the spinach is quite wilted. Then, add the cream. Bring to a simmer, then turn down the heat to low and cook until slightly thickened, about 5 minutes. Add salt and pepper to taste.
  4. Serve the salmon with the creamed spinach as a sauce and potatoes or another vegetable on the side.
I bet this would also be really good with coconut milk instead of cream. In that case, though, I might spice it up by adding a couple tsp. of ginger with the garlic, and stirring in some brown sugar and fish sauce and serving lime wedges on the side.
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