Healthy and SO DELICIOUS! A new way to cook salmon that you will love!

Ingredients

• 2 pieces Salmon Fillets (about 300 g each, skin‑on, fresh)
• to taste pinch Salt (kosher or sea salt)
• to taste pinch Black Pepper (freshly ground)
• 1 tablespoon Olive Oil (extra virgin)
• 1.5 tablespoons Unsalted Butter (softened, divided)
• 2 cloves Garlic (peeled and finely chopped)
• 150 grams Cherry Tomatoes (halved)
• 2 handfuls Baby Spinach (fresh)
• 120 ml Heavy Cream (full‑fat)
• 30 grams Parmesan Cheese (freshly grated)
• 2 tablespoons Fresh Herbs (finely chopped basil or parsley)
• 1 cup Long Grain Rice (rinsed)
• 350 ml Water (hot)

Instructions

1. Season Salmon

   Pat the salmon fillets dry, then season both sides with a pinch of salt and black pepper.

   Time: PT2M

2. Sear First Side

   Heat 1 tbsp olive oil and 0.5 tbsp butter in the skillet over medium‑high heat. Add the salmon, skin side down, and fry for about 4 minutes until the edges turn opaque and the bottom is crispy and caramelized.

   Time: PT4M

   Temperature: medium-high

3. Sear Second Side

   Flip the fillets and fry the other side for another 2 minutes, just until cooked through.

   Time: PT2M

   Temperature: medium

4. Rest Salmon

   Transfer the salmon to a plate and loosely cover with foil to keep warm.

   Time: PT1M

5. Sauté Garlic

   In the same skillet, add the finely chopped garlic and cook, stirring constantly, for about 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

6. Add Tomatoes

   Add the halved cherry tomatoes, season with a pinch of salt and pepper, and cook for 2 minutes until they just start to soften.

   Time: PT2M

   Temperature: medium

7. Wilt Spinach

   Add the two handfuls of baby spinach and stir until wilted, about 2 minutes.

   Time: PT2M

   Temperature: medium

8. Create Cream Sauce

   Pour in the heavy cream, sprinkle the grated Parmesan, and stir in the chopped herbs. Reduce heat to low and let the sauce simmer gently for 1 minute.

   Time: PT1M

   Temperature: low

9. Finish Salmon in Sauce

   Return the salmon fillets to the skillet, spoon some sauce over them, and let everything simmer together for 2–3 minutes until the fish is fully cooked and coated.

   Time: PT3M

   Temperature: low

10. Toast Rice

    While the sauce finishes, melt 0.5 tbsp butter in a medium saucepan over medium heat. Add the rinsed rice and sauté, stirring constantly, for 2–3 minutes until the grains are lightly toasted and fragrant.

    Time: PT3M

    Temperature: medium

11. Cook Rice

    Add 1/2 tsp salt and pour in 350 ml hot water. Increase heat to bring to a boil, then lower to a gentle simmer, cover, and cook for 10 minutes.

    Time: PT2M

    Temperature: high

12. Simmer Covered

    Reduce heat to low, keep the lid on, and let the rice steam for 10 minutes.

    Time: PT10M

    Temperature: low

13. Fluff Rice

    Remove the saucepan from heat, uncover, and gently fluff the rice with a fork.

    Time: PT1M

Nutrition Facts

Calories

600

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g