Pan-Seared Salmon with Garlic Cream Sauce

Perfectly pan-seared salmon served with the most irresistible garlicky cream sauce with sneaked in spinach.

4 (6 oz) salmon fillets
sea salt
black pepper, freshly ground
1½ Tbsp. butter
2 cloves garlic, minced
1 medium shallot, diced
2 Tbsp. all-purpose flour, unbleached
¼ cup dry white wine or chicken stock
¾ cup chicken stock
¾ cup half-and-half cream
3 cups baby spinach
2 Tbsp. fresh dill, chopped

Garnish:
1 lemon, cut in wedges

Using paper towels, pat both sides of the salmon fillets dry; season with 1 tsp. salt and ½ tsp. pepper.

Melt butter in a large skillet over medium heat. Add salmon fillets to the skillet, skin side up and cook until golden brown and a crust has formed, about 4-5 minutes.

Using a fish turner, flip, and cook for an additional 4-5 minutes, or until desired doneness. Remove and keep warm.

Reduce heat to low; add garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes.

Whisk in flour until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the skillet.

Stir in chicken stock and cream until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.

Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill.

Serve immediately with lemon wedges.

Makes 4 servings.