Seared Salmon with Spinach-Shallot Cream Sauce


Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Course Main Course
Cuisine American
Servings 4
Calories 560 kcal


  • 2 Tbsp Unsalted butter
  • 2 Medium shallots thinly sliced crosswise
  • 2 Garlic cloves minced
  • 3 cups Baby spinach loosely packed
  • ¼ cup Dry white wine Chardonnay or Sauvignon Blanc
  • 1 cup Heavy cream
  • ¾ tsp Kosher salt
  • ½ tsp Ground black pepper
  • cup Parmesan cheese grated
  • 2 Tbsp Olive oil
  • 4 Wholey® All Natural Premium Norwegian Salmon Portions thawed if necessary


  • In large skillet, melt butter over medium heat. Add shallots; cook 3 minutes or until tender, stirring frequently. Add garlic and spinach; cook 1 minute or until fragrant and wilted, stirring frequently. Add wine; cook 1 minute or until liquid is reduced by half, stirring occasionally. Add cream, and ¼ teaspoon each salt and pepper; cook 2 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese. Makes about 1⅓ cups.
  • In separate large nonstick skillet, heat oil over medium-high heat; sprinkle salmon with remaining ½ teaspoon salt and ¼ teaspoon pepper. Place salmon in skillet; reduce heat to medium and cook 6 minutes or until internal temperature reaches 145°, turning once.
  • Serve salmon topped with sauce.



Serving suggestion - Serve salmon over mashed potatoes, brown rice or even pasta.
Keyword Gluten-Free, Salmon