Creamy Zucchini & Spinach Salmon
Creamy Zucchini & Spinach Salmon. The big seven fishes menu is coming to you guys very very soon ;))) but in the meantime, here’s a perfectly delicious dish for Christmas Eve seven fishes feast. This one is rich and decadent and fancy and so delicious. It’s filled with creamy zucchini and spinach and topped with lots of basil and spicy red pepper. And who doesn’t love an easy skillet salmon when you’re making six other dishes ?!
Christmas Eve is so so close you guys, so you best believe we will be sharing some of our favorite seafood dishes of the season in honor of the seven fishes feast. Tonight we’re bringing you an extra decadent salmon skillet that’s super creamy and even a little fancy. Which makes it the perfect holiday dish. Decadent and fancy are the only ways to describe the holidays.
This skillet is filled with lots of zucchini and spinach and coated in a creamy sauce that is extra delicious. The salmon is simply pan seared and topped with basil and red pepper flakes to bring a little herby and a little spicy flavor to the dish. And the bonus? It’s all in one big, easy skillet.
It’s a great addition to a seven fishes menu. But stay tuned because our full menu drop is coming in so so soon !!
Ingredients
4 salmon filets
salt and pepper
3 tablespoons olive oil
4 tablespoons butter
2 zucchinis; sliced
1 shallot; sliced
5 ounces baby spinach
1 tablespoon fresh thyme
red pepper flakes
1 cup heavy cream
juice of 1 lemon
fresh basil for serving
Directions
Season the salmon with salt and pepper. Heat the olive oil in a large skillet. Add the salmon skin side up. Cook for 3 - 4 minutes until browned. Flip over and remove to a plate.
To the same skillet, add the butter, zucchini, and shallot. Cook for about 3 minutes. Add the spinach, thyme, and red pepper flakes. Cook until spinach is wilted. Stir in the cream and lemon juice. Simmer until thickened. Season with salt and pepper.
Add the salmon back to the skillet. Transfer to a 400 degree oven for 10 - 15 minutes or until cooked through. Serve topped with basil leaves.
