Can I use frozen salmon for this recipe?

Yes, but make sure to thaw it completely and pat it dry with paper towels before cooking. Excess moisture will prevent proper browning and could make your sauce too watery. You might need to increase the broiling time by a minute or two for previously frozen salmon.

What can I substitute for salsa verde if I can't find it?

You can make a quick substitute by blending a handful of fresh herbs (parsley, basil, mint) with a tablespoon of capers, a teaspoon of Dijon mustard, a clove of garlic, and enough olive oil to create a sauce consistency. Alternatively, a tablespoon of pesto plus a teaspoon of lemon juice makes a good stand-in.

Is there a dairy-free version of this recipe?

While it won't be exactly the same, you can create a similar dish using full-fat coconut milk instead of cream and nutritional yeast in place of the Parmesan. The flavors will be different but still delicious, with the coconut adding a subtle sweetness that pairs surprisingly well with the salmon.

Can I make this recipe with skin-on salmon, and do I eat the skin?

Skin-on salmon works beautifully in this recipe! The skin helps protect the delicate fish during cooking and adds flavor. When broiled properly, the skin becomes crispy and is absolutely delicious to eat. However, if you prefer not to eat it, the cooked salmon will easily separate from the skin when serving.

Garlic Butter Baked Salmon In Lemony Parmesan Cream Recipe

Description

A delightful and creamy baked salmon recipe featuring flavorful garlic butter, tangy lemon, and a rich Parmesan cream sauce. This dish is complemented by sun-dried tomatoes, fresh spinach, and aromatic herbs for a perfect main course meal.

Ingredients

Units Scale

For the Salmon:

- - 4 salmon filets, skin on or off (your preference)
  - Salt and black pepper
  - 4 tablespoons salted butter
  - 2 tablespoons fresh thyme leaves
  - 4 cloves garlic, lightly smashed
  - 1 shallot, thinly sliced
  - Chili flakes

For the 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

For the Topping:

- 1 tablespoon lemon juice, plus 1 tablespoon zest
- 2 tablespoons chopped fresh dill
- 1/4 cup chopped green onions

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Instructions

Preheat the oven: Preheat the oven to broil.
Prepare and broil the salmon: In an oven-safe skillet, season the salmon with salt and pepper. Add 1 tablespoon butter, fresh thyme, and garlic, then broil for 5-8 minutes or until the top becomes crisp.
Set aside the salmon: Remove the salmon from the skillet and set it aside temporarily.
Prepare the sauce base: Place the skillet (with thyme and garlic) over medium heat. Add 3 tablespoons butter, the sliced shallots, and chili flakes. Cook for about 2 minutes until fragrant. Smash the garlic into a paste with a fork.
Make the creamy sauce: Add the heavy cream and salsa verde to the skillet. Stir constantly over medium heat until the mixture is smooth and creamy. Mix in the parmesan, sun-dried tomatoes, and spinach, cooking for 3-5 minutes until the spinach wilts.
Combine the salmon and sauce: Slide the broiled salmon back into the sauce. Squeeze the lemon juice over the salmon for added flavor.
Top and serve: Mix the lemon zest, chopped fresh dill, and green onions. Sprinkle this mixture over the salmon before serving. Enjoy the salmon served in the creamy sauce.

Notes

Ensure the salmon fillets are similar in size for even cooking.
Use fresh thyme and dill for enhanced flavor, but dried herbs can be used if necessary.
Add extra chili flakes for a spicier version of the dish.
This recipe pairs wonderfully with roasted vegetables or crusty bread for dipping in the sauce.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 600mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 28g
Cholesterol: 100mg