SIMPLY DELICIOUS

CREAMED SPINACH SALMON SKILLET

with Allen Brothers Sixty South Salmon

Recipe
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This recipe requires no skillet all! Well, technically it does, but if you are new to cooking, you’ll have no problem making our Creamed Spinach Salmon Skillet. It’s cooked-to-perfection Sixty South Salmon Fillets resting in a delicious creamed spinach sauce made with Heavy Whipping Cream, Smithfield Cream Cheese, Sartori SarVecchio Parmesan Cheese, Natalie’s Orchid Island Lemon Juice and Seal the Seasons North Carolina Cut Spinach. Gather your ingredients first, then get ready, get skillet, go!

4 servings

Ingredients list:
  • 4 Sixty South Salmon Fillets
  • kosher salt and black pepper
  • 2 tbsp Divina Extra Virgin Olive Oil
  • 2 tbsp Oberweis salted butter
  • 1 small shallot, thinly sliced
  • 3 cloves garlic, minced or grated
  • 1/2 teaspoon red pepper flakes, crushed
  • 1 cup Oberweis Heavy Whipping Cream
  • 2 ounces Smithfield Cream Cheese, cubed
  • 1/2 cup grated Sartori SarVecchio Parmesan cheese
  • 4 cups Seal the Seasons North Carolina Cut Spinach
  • 2 tbsp Natalie’s Lemon Juice
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped (plus more for serving)

  1. Season the salmon all over with salt and pepper.
  2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard.
  3. To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives. Remove from the heat and slide the salmon back into the sauce.
  4. To serve plate each piece of salmon, then spoon the sauce over top. Serve with additional herbs.
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Dinner                                            Dinner