Happy Tuesday friends! Last night I cooked a late salmon dinner and I said I would share the recipe if everything turned out good, so here it is! It was so delicious I wish I would have been able to take better pictures of it, but don’t let the dim lighting fool you! Pair it with a glass of white wine on the side and you have a fancy dinner! If you love salmon and creamy recipes this is a must try!
Its also low-carb!
4-5 Medium Salmon Filets w/skin
Salt & Pepper to Season
2 Tbs Olive Oil
2 Tbs Butter
6 cloves garlic, finely diced
1 small onion ( I used red onion)
2 cups cherry tomatoes
1 3/4 cup Milk (of your choice)
3 cups baby spinach leaves
2 cups zoodles (zucchini noodles)
1/2 cup Neufchatel cream cheese
1 Tbs fresh chopped parsley
1. Heat oil (medium heat) in large skillet, season filets with salt and pepper on both sides. Place salmon filets flesh down and sear for 5 minutes on each side, or until cooked to your liking. Once cooked remove from pan and set aside.
2. Melt the butter with the left over juices in the pan, add the finely diced garlic and cook for about 1 minute until you smell a garlic aroma. Fry the onion in the butter and add the cherry tomatoes. Cook for about 2-3 minutes to release flavors.
3. Reduce heat to low and add whatever milk of your choice ( I used 2%), add the neufchâtel cream cheese and stir in pan until melted. Add baby spinach leaves and zucchini noodles.
4. Add the salmon back in the pan; sprinkle with parsley and spoon the sauce over each filet.
This sauce will also go great with shrimp as an alternative!