This salmon skillet recipe just might seal the deal
We’ve all heard the stories about the magical engagement chicken, a recipe so enchanting it spurred legions of marriage proposals. Could the legend be real? Perhaps more of a coincidence, at least in this author’s humble opinion. The truth behind engagement chicken is simple: The act of lovingly cooking a delicious dinner for your partner or family makes them feel special.
There’s lots to love about this creamy salmon skillet dish. With easy to source ingredients, simple prep and a quick cook time, not to mention a single skillet, you will love preparing it, too. It’s so good, maybe it will inspire your partner to do the dishes. Now that’s true love.
Creamy Dreamy Salmon Skillet
2 tablespoons olive oil
4 wild-caught salmon fillets, seasoned with salt and freshly cracked pepper
3 tablespoons unsalted butter
3 cloves garlic, minced
2 cups cherry tomatoes, halved
2 cups baby spinach
1⁄2 cup heavy cream
1⁄4 cup freshly grated Parmesan
1⁄4 cup sun-dried tomatoes, chopped
1⁄4 cup mix of parsley and basil, chopped
1 teaspoon red pepper flakes, more or less to taste
Add oil to a large non-stick skillet and heat over medium until oil shimmers. Add the salmon fillets to the pan, skin-side up, and cook until deeply golden, about 6 minutes. Carefully flip the fillets over and cook an additional 2 minutes. Remove the salmon from the skillet and transfer to a plate.
Reduce heat to medium-low and add butter to the skillet. Once the butter has melted, add the garlic and cook, 1 minute, stirring constantly. Add tomatoes to the pan, season with salt and pepper, and cook until they begin to burst. Add spinach to the skillet and cook until it begins to wilt.
Stir in the heavy cream, Parmesan, sun-dried tomatoes, herbs and red pepper flakes. Bring the mixture to a boil, then reduce heat to low and simmer until sauce is slightly reduced.
Return the salmon fillets to the skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more. Garnish with more parsley before serving.
Pro tip: Prefer to swap out salmon for a Gulf fish? Look for golden tilefish at your local fish market.
Alicia Cahill is the owner of The Kitchen Chick, 2402 Market St. in Galveston.