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Garlic Butter Baked Salmon in Lemony Parmesan Cream Recipe

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4.4 from 5 reviews

This Garlic Butter Baked Salmon in Lemony Parmesan Cream is a decadent yet easy-to-make dish featuring tender salmon fillets baked to perfection and served in a rich, creamy sauce with Parmesan, sun-dried tomatoes, spinach, and fresh herbs. The combination of garlic butter, tangy lemon, and fresh dill brings a vibrant and satisfying flavor profile perfect for a special dinner or a comforting weeknight meal.

Ingredients

Salmon and Seasoning

  • 4 salmon filets, skin on or off (your preference)
  • Salt and black pepper, to taste

Butter and Aromatics

  • 4 tablespoons salted butter, divided
  • 2 tablespoons fresh thyme leaves
  • 4 cloves garlic, lightly smashed
  • 1 shallot, thinly sliced
  • Chili flakes, to taste

Sauce Ingredients

  • 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
  • 1 tablespoon lemon zest
  • 2 tablespoons chopped fresh dill
  • 1/4 cup chopped green onions

Instructions

  1. Preheat the oven: Set your oven to broil to prepare for cooking the salmon with a crispy top.
  2. Season and broil the salmon: In an oven-safe skillet, season the salmon fillets generously with salt and black pepper. Add 1 tablespoon of butter, fresh thyme leaves, and lightly smashed garlic cloves to the skillet. Place it in the oven and broil the salmon for 5-8 minutes, or until the top starts to crisp.
  3. Remove salmon and set aside: Carefully take the salmon out of the skillet and set aside to keep warm while you prepare the sauce.
  4. Prepare the sauce: Place the skillet back on the stovetop over medium heat. Add the remaining 3 tablespoons of butter, shallots, and chili flakes. Cook, stirring occasionally, until fragrant – about 2 minutes. Smash the garlic down with a fork into a paste and stir into the mixture. Pour in the heavy cream and salsa verde, then bring to a gentle simmer, stirring constantly until the sauce is smooth and creamy.
  5. Add cheese, sun-dried tomatoes, and spinach: Stir in the grated Parmesan cheese, chopped sun-dried tomatoes, and fresh baby spinach. Cook the sauce until the spinach has wilted, about 3-5 minutes.
  6. Combine salmon with sauce: Slide the broiled salmon fillets back into the skillet, nestling them into the creamy sauce. Drizzle with 1 tablespoon lemon juice over the top to add brightness.
  7. Garnish and serve: Mix together the lemon zest, chopped fresh dill, and green onions. Sprinkle this vibrant herb topping over the salmon and cream sauce. Serve immediately, spooning plenty of the luscious sauce over each portion.

Notes

  • Use skin-on salmon for easier handling and extra flavor, but skin-off works just as well.
  • Salsa verde adds a fresh, herbaceous flavor—feel free to substitute with pesto if unavailable.
  • Adjust chili flakes according to your preferred spice level.
  • For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
  • Oven-safe skillets like cast iron are best for this recipe to go from broiler to stovetop seamlessly.

Find it online: https://recipesbyliza.com/garlic-butter-baked-salmon-in-lemony-parmesan-cream-recipe/