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Salmon in a Creamy Spinach & Feta Sauce
4 salmon filets
Salt and pepper, to taste
2-3 tablespoons olive oil
3 tablespoons butter
1 small onion, finely chopped
3 garlic cloves, grated
8 ounces baby spinach leaves, coarsely chopped
1 cup heavy whipping cream
4 ounces feta cheese, crumbled
Pinch of crushed red pepper flakes, to taste
Place the salmon filets in a plate or baking tray and squeeze the juice of half a medium lemon on top. Season both sides with salt and pepper.
Place the olive oil in a skillet heating over medium heat and add the fish. Cook 4-5 minutes on each side. Remove the fish from the skillet and set aside in a clean plate.
Add the chopped onion to the pan along with the butter and season with a pinch of salt. Cook over medium heat until soft and golden. 5-6 minutes.
Add the garlic to the pan and heat through 1 minute. Immediately add the chopped spinach and cook until wilted. About 2-3 minutes.
Pour the cream into the pan and season with salt and red pepper flakes. Bring to a boil then reduce to a simmer and cook until thickened. 3-4 minutes. Taste and adjust seasoning if needed.
Add the salmon back into the pan and warm through. Serve immediately.
• Roasted Asparagus
• Greek Couscous Salad
• Toasted bread
• Mediterranean Rice Pilaf
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