Creamy Salmon Skillet with Asparagus, Tomatoes & Spinach

Ingredients

• 2 Salmon fillets (skinless)
• 250 g Green asparagus (woody ends removed, cut into pieces)
• 150 g Cherry tomatoes (halved)
• 50 g Baby spinach (fresh)
• 2 cloves Garlic (minced)
• 200 ml Heavy cream
• 50 ml Vegetable broth
• 1 tbsp Olive oil (for frying)
• 0.5 Lemon juice (squeezed from half a lemon)
• Salt (to taste)
• Black pepper (to taste)

Steps

1. 1

   Prepare the vegetables: Wash the asparagus and snap off the woody ends, then cut the stalks into bite-sized pieces. Halve the cherry tomatoes and mince the garlic cloves.

2. 2

   Season the salmon fillets on both sides with salt and pepper.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets and sear for about 3-4 minutes per side until golden brown and cooked through. Remove the salmon from the pan and set aside.

4. 4

   In the same pan, add the asparagus pieces and sauté for about 5 minutes until they start to soften but still have a bite.

5. 5

   Add the minced garlic and halved cherry tomatoes to the pan. Sauté for another 2 minutes until the garlic is fragrant.

6. 6

   Deglaze the pan by pouring in the heavy cream and vegetable broth. Stir to combine and bring to a gentle simmer.

7. 7

   Stir in the fresh baby spinach and let it wilt into the sauce, which should take about 1 minute.

8. 8

   Season the sauce with lemon juice, salt, and pepper to taste.

9. 9

   Place the cooked salmon fillets back into the pan, nesting them into the sauce and vegetables. Let everything heat through for 1-2 minutes before serving.

Notes

Serve this dish with pasta, rice, or crusty bread to soak up the creamy sauce. For a lower carb option, it is excellent on its own.

Nutrition per serving

• main
• salmon
• asparagus
• one-pan
• seafood
• dinner
• creamy
• low-carb