Salmon with spinach cream sauce is a quick skillet dinner featuring pan-seared salmon simmered in a rich garlic cream sauce with fresh spinach.

2 to 3 teaspoons olive oil

2 salmon fillets (6 ounces each)

1 tablespoon butter

2 garlic cloves, minced

1 small shallot, finely diced

1/2 cup heavy cream

1/4 cup vegetable broth

1/4 teaspoon crushed red pepper flakes

9 to 12 ounces fresh spinach leaves

1 tablespoon chopped fresh parsley

Salt, to taste

Black pepper, to taste

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1. Pat the salmon fillets dry with paper towels.

2. Heat olive oil in a large skillet over medium-high heat until hot but not smoking.

3. Place the salmon in the skillet, skin side up. Sear for about 3 minutes until lightly golden.

4. Flip and cook skin side down for another 2 to 3 minutes, or until the salmon reaches your desired doneness.

5. Remove the salmon from the skillet and set aside. Carefully wipe out excess oil if needed.

6. Add butter to the skillet and stir in garlic and shallot. Cook for 1 to 2 minutes until fragrant.

7. Pour in vegetable broth, red pepper flakes, and heavy cream. Bring to a gentle simmer.

8. Let the sauce cook for 4 to 5 minutes, stirring frequently, until slightly thickened.

9. Add spinach and cook for 2 to 3 minutes until wilted. Season with salt and pepper.

10. Return the salmon to the skillet and spoon the sauce over the fillets.

11. Garnish with chopped parsley and serve immediately.

Use fresh salmon for best flavor and texture.

Do not overcook the salmon to keep it moist.

Frozen spinach may be used if thawed and drained well.