Another delicious salmon recipe – and this one has plenty of veggies, with a delicious, creamy sauce – so it’s just the kind of recipe we love.
I made it last night, and we finished the whole thing – leaving not so much as a drop. It’s even possible that someone went after the skillet with a rubber spatula. So truly, not a drop was left, and yes it was me! Yum!
2 Tbsp olive oil
4 4-oz piece of salmon fillet, skin removed
2 Tbsp butter
1 chopped onion
1 Tbsp flour
1 tsp dried thyme
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
2 1/2 cups cherry tomatoes, or other tomatoes, cut into roughly 1″ chunks
1/2 cup dry white wine
1 Tbsp Dijon mustard
1/2 cup half & half
1 tsp lemon zest
4-5 cups baby spinach
Heat olive oil in a non-stick skillet on medium-high heat. Cook salmon for 7-8 minutes, gently flipping half way through. Remove salmon from skillet, and keep on a plate.
Add butter, and sauté onion for several minutes until softened. Stir in the flour and spices and stir for another minute or two. Add tomatoes, and cook 3-4 minutes or until softened a bit. Add wine and Dijon mustard. turn heat to low, and cook five minutes, stirring occasionally.
Slowly stir in the half & half and lemon zest, and continue cooking another minute until it starts to thicken. Add spinach and stir until spinach is mostly wilted.
Return salmon fillets to the skillet, and cook two minutes or so until the salmon is heated through. So good!