Indulge in the rich flavors of this Garlic Butter Baked Salmon in Lemony Parmesan Cream Sauce, a comforting yet elegant dish perfect for any occasion. The tender salmon is baked to perfection in a velvety sauce made with heavy cream, parmesan, garlic, and a touch of lemon. The addition of fresh thyme, sun-dried tomatoes, spinach, and dill adds layers of freshness and texture. This dish is both wholesome and satisfying, making it a great option for family dinners or special gatherings.
Ingredients:
- For the Salmon:
- 4 salmon fillets (skin on or off, your preference)
- Salt and black pepper, to taste
- 4 tablespoons salted butter
- 2 tablespoons fresh thyme leaves
- 4 cloves garlic, lightly smashed
- 1 shallot, thinly sliced
- Pinch of chili flakes (optional)
- For the Lemony Parmesan Cream Sauce:
- 1 cup heavy cream
- 1/3 cup salsa verde
- 1 cup grated parmesan cheese
- 1/2 cup chopped sun-dried tomatoes
- 3 cups fresh baby spinach
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh dill
- 1/4 cup chopped green onions
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Gently coat a baking dish with oil, ensuring it’s spacious enough to accommodate the salmon fillets.
- Sear the Salmon:
- Season the salmon fillets generously with salt and black pepper.
- Heat 2 tablespoons of butter in a large oven-safe skillet over medium heat.
- Add the salmon fillets, skin-side down (if using), and sear for 2-3 minutes until the skin is crispy and the salmon is lightly browned.
- Remove the salmon and set aside.
- Prepare the Garlic Butter Sauce:
- In the same skillet, add the remaining 2 tablespoons of butter along with the thyme, smashed garlic cloves, sliced shallot, and a pinch of chili flakes.
- Sauté for 2-3 minutes until fragrant and the shallots are softened.
- Make the Creamy Parmesan Sauce:
- Pour in the heavy cream and bring it to a gentle simmer.
- Stir in the salsa verde, grated parmesan, sun-dried tomatoes, spinach, lemon juice, and lemon zest.
- Let the sauce simmer for 3-4 minutes, stirring occasionally, until the spinach wilts and the sauce thickens slightly.
- Bake the Salmon:
- Place the salmon fillets back into the skillet, submerging them in the sauce. Use a spoon to drizzle additional sauce over each fillet.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Finish and Serve:
- Once baked, remove the skillet from the oven and garnish the salmon with fresh dill and chopped green onions.
- Serve the salmon fillets with the creamy sauce spooned over the top, along with a side of steamed vegetables or a light salad.
Conclusion:
This Garlic Butter Baked Salmon in Lemony Parmesan Cream Sauce is a delicious blend of rich and fresh flavors. The creamy sauce, brightened by lemon juice and zest, complements the buttery salmon perfectly, while the spinach, sun-dried tomatoes, and parmesan add texture and depth. Whether you’re hosting a dinner party or simply enjoying a family meal, this dish is sure to impress with its elegance and simplicity.
Garlic Butter Baked Salmon in Lemony Parmesan Cream Sauce
Garlic butter baked salmon in a creamy parmesansauce infused with lemon, sun-dried tomatoes, and fresh spinach. A luxurious,flavorful dish perfect for a special dinner.
Ingredients
For the Salmon:
- 4 salmon fillets skin on or off, your preference
- Salt and black pepper to taste
- 4 tablespoons salted butter
- 2 tablespoons fresh thyme leaves
- 4 cloves garlic lightly smashed
- 1 shallot thinly sliced
- Pinch of chili flakes optional
For the Lemony Parmesan Cream Sauce:
- 1 cup heavy cream
- 1/3 cup salsa verde
- 1 cup grated parmesan cheese
- 1/2 cup chopped sun-dried tomatoes
- 3 cups fresh baby spinach
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh dill
- 1/4 cup chopped green onions
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Gently coat a baking dish with oil, ensuring it’s spacious enough to accommodate the salmon fillets.
Sear the Salmon:
- Season the salmon fillets generously with salt and black pepper.
- Heat 2 tablespoons of butter in a large oven-safe skillet over medium heat.
- Add the salmon fillets, skin-side down (if using), and sear for 2-3 minutes until the skin is crispy and the salmon is lightly browned.
- Remove the salmon and set aside.
Prepare the Garlic Butter Sauce:
- In the same skillet, add the remaining 2 tablespoons of butter along with the thyme, smashed garlic cloves, sliced shallot, and a pinch of chili flakes.
- Sauté for 2-3 minutes until fragrant and the shallots are softened.
Make the Creamy Parmesan Sauce:
- Pour in the heavy cream and bring it to a gentle simmer.
- Stir in the salsa verde, grated parmesan, sun-dried tomatoes, spinach, lemon juice, and lemon zest.
- Let the sauce simmer for 3-4 minutes, stirring occasionally, until the spinach wilts and the sauce thickens slightly.
Bake the Salmon:
- Place the salmon fillets back into the skillet, submerging them in the sauce. Use a spoon to drizzle additional sauce over each fillet.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
Finish and Serve:
- Once baked, remove the skillet from the oven and garnish the salmon with fresh dill and chopped green onions.
- Serve the salmon fillets with the creamy sauce spooned over the top, along with a side of steamed vegetables or a light salad.