Roast Salmon with Spinach Topping Recipe

Name: Roast Salmon with Spinach Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds spinach, stemmed; 1 tablespoon unsalted butter; 2 tablespoons extra virgin olive oil; 2 large leeks, white and tender green only, split, rinsed and sliced crosswise 1/4-inch thick; 2 large garlic cloves, minced; 1/2 cup heavy cream; 1 tablespoon Pernod; Salt and freshly ground pepper; One 3-pound salmon filet, skinned; Dry white wine, for drizzling; 1 small shallot, minced

Servings: persons

1 1/2 pounds spinach, stemmed
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
2 large leeks, white and tender green only, split, rinsed and sliced crosswise 1/4-inch thick
2 large garlic cloves, minced
1/2 cup heavy cream
1 tablespoon Pernod
Salt and freshly ground pepper
One 3-pound salmon filet, skinned
Dry white wine, for drizzling
1 small shallot, minced

1
Preheat the oven to 425.
2
Heat a large, non-stick skillet.
3
Working in batches, add large handfuls of spinach to the skillet and cook over moderately high heat, stirring, until wilted.
4
Transfer to a colander and repeat with the remaining spinach.
5
When cool enough to handle, gently squeeze out excess water and coarsely chop.
6
In the large, non-stick skillet, melt the butter in the oil.
7
When hot, add the leeks and cook over moderate heat until softened, about 3 minutes.
8
Add the garlic and cook, stirring occasionally, until softened, about 5 minutes.
9
Add the spinach and cook, stirring, until the spinach is incorporated with the leeks and garlic.
10
Add the heavy cream and Pernod and cook over high heat, stirring, until the cream has thickened, about 1 minute.
11
Season with salt and pepper and let cool to room temperature.
12
Put the salmon filet on a large, rimmed baking sheet, skinned side down and drizzle with white wine.
13
Season with salt and pepper and sprinkle the shallots over.
14
Spread the spinach topping over the filet evenly.
15
Bake in the upper third of the oven for about 15 minutes, until just cooked.
16
Reserve at least 1 pound of the salmon and topping for the Salmon Kedgeree.
17
Divide the remaining salmon and topping among 4 plates and serve right away.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds spinach, stemmed, 1 tablespoon unsalted butter, 2 tablespoons extra virgin olive oil, 2 large leeks, white and tender green only, split, rinsed and sliced crosswise 1/4-inch thick, and more.

Yes, Roast Salmon with Spinach Topping falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Salmon with Spinach Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions