Creamy Parmesan Herb Salmon with Garlicky Spinach
Servings: 4 servings
Ingredients
- 1 lb Salmon, pat dry Use the whole section or bbq cut fillets
- 5 tbsp mayonnaise
- 2 tbsp freshly grated parmesan about .25 oz
- 2 tbsp fresh parsley, chopped
- 1 lemon, zested + juiced
- salt and pepper to taste
- 1 tbsp olive oil
- 10 oz spinach give or take few ounces
- 2 cloves fresh garlic, minced or crushed
Instructions
- Preheat oven to 425°. Place salmon on a baking sheet lined with foil, skin side down.
- Mix together mayonnaise, parmesan, lemon zest, parsley a pinch of salt and pepper to taste.
- Coat lightly salmon with about two teaspoons of lemon juice. Sprinkle with additional salt and pepper. Coat the top and sides of the salmon completely with the mayonnaise mixture.
- Bake salmon in the oven for about 15 minutes or until salmon reaches desired temperature, see note.
- While salmon is cooking heat oil in a medium sized sauté pan. Add garlic and black pepper, sauté for about 30 seconds, or until you can smell the garlic develop. Add spinach in batches with a pinch of salt each, toss to wilt. Cover with a lid to encourage wilting if needed.
- Optional Step to finish salmon: During the last two to three minutes of baking switch to the broiler to finish the salmon in order to make the topping extra brown and bubbly. Watch closely to prevent burning.
- Once salmon is done, place spinach on a platter. Slide a spatula between the skin of the salmon and the flesh and place on top of spinach. You may break it into pieces or leave intact. Serve with lemon slices if desired.
Notes
Note on Salmon cooking temperature:
According to the USDA salmon should be cooked to an internal temperature of 145. I prefer my salmon to be cooked to about 130-135.
If broiling to finish: start broiler when fish is about 10-15 degrees less than the desired finishing temperature, depending on how long it takes your broiler to start. (my flames usually take a full minute or two so I start earlier).