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creamy pan seared salmon with lemon garlic cream sauce

Creamy Pan Seared Salmon with Lemon Garlic Cream Sauce

If you’re craving something indulgent yet light, this creamy pan-seared salmon recipe hits the spot. Tender salmon fillets are crisped to golden perfection, then simmered in a luxurious garlic cream sauce filled with fresh spinach, tangy sun-dried tomatoes, and a splash of lemon.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Dinner
Calories: 520
Ingredients Method

Ingredients
  

  • 2 salmon fillets skinless: Fresh fillets offer better texture; avoid frozen as they release extra water.
  • Salt and freshly ground black pepper: Enhances the natural flavors—season both sides evenly.
  • 1 tablespoon olive oil: Helps develop a golden crust during searing.
  • 2 tablespoons butter: Adds richness to the sauce and helps soften the garlic.
  • 2 garlic cloves finely minced: Use fresh garlic for the most aromatic results.
  • 1/3 cup sun-dried tomatoes chopped: Packed with intense flavor and a sweet-tart bite.
  • 1 cup fresh spinach: Use fresh not frozen, to avoid excess moisture and preserve color.
  • 3/4 cup heavy cream: Creates the base of the sauce; for best texture do not substitute with milk.
  • 1/4 cup grated Parmesan cheese: Freshly grated gives a creamier melt and stronger flavor than pre-packaged.
  • Juice of half a lemon: Brightens and balances the richness of the sauce.
  • Lemon slices and chopped fresh parsley optional, for garnish: Adds a fresh and vibrant finish.

Method
 

  1. Begin by patting your salmon fillets dry with a paper towel. This helps them sear instead of steam. Season both sides generously with salt and pepper to bring out the natural flavor of the fish. Let the fillets rest for a few minutes while you heat the pan.
  2. Heat the olive oil in a non-stick skillet over medium heat. When the oil shimmers, place the salmon fillets in the pan. Cook each side for 4–5 minutes without moving them too much. This allows a nice crust to form. Once done, gently remove them and set aside on a plate.
  3. Using the same skillet, melt the butter over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Stir and cook for about 1–2 minutes until fragrant and lightly softened. This step deepens the flavor and sets up the sauce beautifully.
  4. Stir in the fresh spinach and sauté just until it wilts. Then pour in the heavy cream, stirring constantly. Add the freshly grated Parmesan cheese and let everything simmer for 2–3 minutes. Stir in the lemon juice and continue simmering until the sauce thickens slightly.
  5. Carefully return the seared salmon to the skillet, nestling it into the sauce. Spoon some sauce over the top of each fillet. Let the salmon simmer in the sauce for another 1–2 minutes so it absorbs the flavors. If desired, garnish with lemon slices and parsley.
  6. Transfer the salmon to plates and spoon the creamy sauce generously over each piece. Pair with roasted vegetables, mashed potatoes, or rice for a complete meal. This dish also pairs well with a crisp white wine or sparkling water with lemon.