Ingredients:

  • 4 (6-oz) salmon fillets, skin-on
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 5 oz fresh baby spinach
  • 1 cup grape tomatoes, halved
  • 1 tbsp fresh lemon juice
  • 1/4 tsp ground nutmeg

Instructions:

  1. Pat the salmon fillets bone-dry with paper towels and season both sides with sea salt and cracked black pepper.
  2. Heat avocado oil in a 12-inch skillet over medium-high heat. Place salmon skin-side down, pressing firmly with a spatula for 10 seconds to ensure full contact. Cook for 5-6 minutes until skin is crisp and mahogany-colored. Flip and sear for 2 minutes, then remove to a plate (salmon will be slightly underdone).
  3. Reduce heat to medium. Melt butter in the same pan. Add diced shallots, minced garlic, and halved grape tomatoes. Sauté for 1-2 minutes until tomatoes begin to blister and aromatics are fragrant.
  4. Pour in the white wine to deglaze the pan, scraping up any browned bits (fond). Simmer for 3 minutes until the liquid reduces by half.
  5. Whisk in the heavy cream and ground nutmeg. Bring to a gentle simmer. Stir in the grated Parmesan cheese until the sauce thickens and becomes velvety.
  6. Add the fresh baby spinach and lemon juice. Stir until the spinach is just wilted. Return the salmon fillets to the pan to warm through for 1 minute before serving.