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This is my way to go recipe for a quick dinner. If you like salmon, you’re gonna love it. Simple for a weeknight dinner but also fancy looking dish for a guest.
Crusted salmon over the creamy spinach
Course: Main dishes, RecipesDifficulty: Easy4
servings10
minutes18
minutes28
minutesIngredients
4 portion cut salmon filets, skinless. ~6-8 oz. each
Salt and pepper to taste
1/2 of lemon juice
2 tbsp. of olive oil
- For the crust
1 cup of panko bread crumbs
1/2 cup of grated parmesan cheese
1/2 cup of finely chopped parsley
1 tbsp. of garlic powder
1/2 tsp. of salt
1/2 tsp. of pepper
1/4 tsp. of nutmeg
- For the spinach
5 cups of baby spinach
4 tbsp. of butter, unsalted
Salt and pepper to taste
5 cloves of garlic, finely chopped
8 oz. of cherry tomatoes
1 cup of white wine
1 cup of heavy cream
1/2 of lemon juice and the zest
Let’s make it
- Preheat the oven to 425 F.
- Sprinkle salmon with salt and pepper from both sides, squeeze lemon juice and place it on the lightly greased baking tray.
- Mix all the crust ingredients together and distribute it evenly on the salmon.
- Cook it in the oven for 18 min.
- In a meantime let’s make spinach.
- In a large skillet melt butter and olive oil. Add garlic and cook it for a minute or so.
- Add wine and let it reduce until you have left 1/3.
- Add cherry tomatoes and cook it until it starts to break down.
- Add spinach and cook it until it’s welted.
- Add cream, lemon juice and bring it to the boil. Taste for salt. If it feels to acidic, add 1 tsp. of sugar.
- Serve and enjoy!
