This one-pan Garlic Butter Baked Salmon in Lemony Parmesan Cream is perfect for evenings when you want an elegant dish without spending hours in the kitchen. The magic lies in broiling the salmon until it’s beautifully crisp, infused with garlic, thyme, and butter. Then, it’s nestled into a luscious parmesan cream sauce loaded with fresh spinach, bright lemon, and aromatic herbs. These incredible flavors make every bite irresistible! It’s simple, scrumptious, and versatile enough for any season. Best of all, the entire recipe comes together in under 30 minutes.
Ingredients:
- 4 salmon filets, skin on or off (your preference)
- salt and black pepper
- 4 tablespoons salted butter
- 2 tablespoons fresh thyme leaves
- 4 cloves garlic, lightly smashed
- 1 shallot, thinly. sliced
- chili flakes
- 1 cup heavy cream
- 1/3 cup salsa verde
- 1 cup grated Parmesan cheese
- 1/2 cup chopped sun-dried tomatoes
- 3 cups fresh baby spinach
- 1 tablespoon lemon juice, plus 1 tablespoon zest
- 2 tablespoons chopped fresh dill
- 1/4 cup chopped green onions
Directions:
- Preheat the oven to broil.
- In an oven-safe skillet, season the salmon with salt and pepper. Add 1 tablespoon butter, the thyme, and garlic. Broil 5-8 minutes or until crisping on top.
- Remove the salmon from the skillet and set aside.
- Place the skillet with the thyme and garlic over medium heat. Add 3 tablespoons butter, the shallots, and chili flakes. Cook until fragrant, about 2 minutes.
- Smash the garlic down with a fork into a paste. Add the cream and salsa verde. Bring to a simmer over medium heat, stirring constantly until smooth and creamy.
- Add the parmesan, sun-dried tomatoes, and spinach and cook until the spinach is wilted, 3-5 minutes.
- Slide the salmon in the sauce. Top with lemon juice.
- Mix the lemon zest, dill, and green onions. Sprinkle on top of the salmon. Serve the salmon in the cream.
Source: Half Baked Harvest
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