Garlic Butter Creamed Spinach Salmon Recipes

Steps:

• Preheat oven to 400. Spray a 9x9 baking pan with olive oil. Place salmon fillets in pan. Sprinkle lightly with paprika.
• In a small bowl, mix together the cream cheese, minced garlic, parsley and a sprinkle of pepper. Spread this over the salmon fillets. (I usually micrwave this for 20 to 30 seconds to make it easier to spread).
• Sprinkle the chopped onion evenly over the cream cheese.
• Layer the baby spinach leaves evenly and neatly over the onions (I make 4 layers of leaves).
• Spray or drizzle the spinach leaves with olive oil. Sprinkle lightly with garlic powder, salt and pepper.
• Cover tightly with foil and bake 25-35 minutes depending on the thickness of your salmon. It takes a little longer than usual because of all the toppings.

Steps:

• INSTRUCTIONS 1. Season the salmon all over with salt and pepper. 2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 3. To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives. Remove from the heat and slide the salmon back into the sauce. 4. To serve plate each piece of salmon, then spoon the sauce over top. Serve with additional herbs.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add spinach and garlic; cook 2 minutes longer. Stir in remaining ingredients; cook until cream cheese is melted.

Steps:

• Cook the Simply Potatoes® Traditional Mashed Potatoes according to package directions. Add in 1 cup of the four cheese Italian blend shredded cheese, 3 tablespoons of the Alfredo sauce, 1/2 cup of the red bell peppers and bacon; stir gently to combine. Set aside.
• Meanwhile, heat a large skillet to medium; add 3 tablespoons of the butter, shallots and garlic to the pan and cook, stirring often until shallots and garlic are just tender, not browned (turn fire down if cooking too quickly). Add the flour and cook, stirring constantly for 1 minute. Add the spinach, 1 cup of Alfredo sauce, 1/2 cup chicken broth, nutmeg and sea salt and cracked black pepper to taste. Stir to combine; reduce heat to low and let simmer, stirring on occasion.
• Meanwhile, coat a baking sheet with olive oil cooking spray. Preheat the oven to broil and set oven rack in mid-way position. Season the salmon filets with the sea salt and cracked black pepper to taste. Heat another large skillet to medium heat, add the remaining 3 tablespoons of butter to pan and let melt and then add the salmon filets and cook until golden brown on one side; about 5-7 minutes. Turn salmon and cook for 3 minutes more, until almost cooked through.
• Remove the salmon filets to a baking sheet. Divide the potato mixture into 4 portions and mound the potatoes on top of each filet and pat down to make uniform. Divide the remaining cheese between each potato crusted salmon filet and sprinkle on top of potatoes. Broil the potato crusted salmon filets until the potatoes and cheese are bubbly and golden; about 3-5 minutes.
• While the fish is in the oven, heat a small pan on low heat. Add the heavy cream and chicken broth into the jar of roasted garlic Alfredo sauce; shake well and add to pan to warm through.
• To serve, ladle 1/4 of the spinach mixture on top of each of 4 plates. Top each plate with the potato crusted salmon filets and drizzle the cream sauce on top of potatoes and around the plate. Sprinkle with the reserved red peppers and bacon.

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
• Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
• Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
• Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.