Ich habe noch nie so leckeren Fisch gegessen! Schnell, einfach und unglaublich lecker!

Ingredients

• 4 pieces Salmon Fillet (skin‑on, about 150 g each)
• 1 teaspoon Salt (kosher or sea salt)
• ½ teaspoon Black Pepper (freshly ground)
• 2 tablespoons Vegetable Oil (high smoke‑point oil such as canola or sunflower)
• 3 cloves Garlic (minced)
• 2 tablespoons Fresh Parsley (chopped flat‑leaf parsley)
• 5 ounces Cherry Tomatoes (halved)
• 1 tablespoon Butter (unsalted, cut into pieces)
• 1 tablespoon Fresh Basil (chopped)
• 2 ounces Spinach (fresh baby spinach)
• 0.5 cups Heavy Cream (35 % fat)
• 50 grams Parmesan Cheese (freshly grated)

Instructions

1. Prepare Ingredients

   Pat the salmon fillets dry, season both sides with salt and pepper. Mince the garlic, chop parsley and basil, halve the cherry tomatoes, and rinse the spinach.

   Time: PT10M

2. Heat Oil

   Add vegetable oil to a large frying pan and heat over medium‑high until it shimmers.

   Time: PT2M

   Temperature: medium‑high

3. Fry Salmon – First Side

   Place the salmon fillets skin‑side down in the pan and fry for about 5 minutes, without moving, until the skin is golden and releases easily.

   Time: PT5M

   Temperature: medium

4. Add Garlic and Finish Salmon

   Flip the fillets, add the minced garlic, and fry for another 2–3 minutes until the garlic is fragrant and the salmon is cooked through.

   Time: PT3M

   Temperature: medium

5. Create Tomato‑Butter Base

   Add butter to the pan, then the halved cherry tomatoes. Sprinkle with a pinch of salt and pepper and cook for about 2 minutes until the tomatoes soften slightly.

   Time: PT2M

   Temperature: medium

6. Add Fresh Herbs

   Stir in the chopped parsley and basil and cook for another minute.

   Time: PT1M

7. Rest Salmon

   Transfer the cooked salmon to a warm plate and keep covered while you finish the sauce.

   Time: PT1M

8. Wilt Spinach

   In the same pan, add the spinach and sauté for about 2 minutes until it just begins to wilt.

   Time: PT2M

   Temperature: medium

9. Make Creamy Sauce

   Pour in the heavy cream and sprinkle the grated Parmesan. Stir continuously and cook for 2 minutes until the sauce thickens and coats the spinach.

   Time: PT2M

   Temperature: medium

10. Plate and Serve

    Place each salmon fillet on a serving plate, spoon the creamy spinach sauce over the top, and garnish with the remaining cherry‑tomato mixture.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

8 g

Fat

45 g

Fiber

2 g