Cremiger toskanischer Lachs: ein aromatisches Abendessen wie ein Urlaub in Italien

Zutaten

• 4 salmon fillets (skin on or off)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 3 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Zubereitung

1. 1

   Pat salmon fillets dry and season with salt and pepper.

2. 2

   Heat olive oil and butter in a large skillet over medium-high heat.

3. 3

   Sear salmon skin-side down for 3–4 minutes, then flip and cook another minute. Remove from pan.

4. 4

   In the same skillet, sauté garlic until fragrant (about 30 seconds).

5. 5

   Add sun-dried tomatoes and spinach, cooking until spinach wilts.

6. 6

   Stir in heavy cream and Parmesan, letting the sauce simmer until slightly thickened.

7. 7

   Return salmon to the skillet, spoon sauce over fillets, and simmer for 2–3 minutes.

8. 8

   Garnish with fresh parsley and serve immediately.