- 400g salmon fillet
- 400ml heavy cream (36% is fine)
- 250g spinach
- 2 garlic cloves
- 75g parmesan
- 1 lemon
- peel and finely chop garlic
- wash and chop spinach
- remove skin from salmon and cut into small pieces
Add a little bit of oil to a highside pan, saute garlic over medium heat until fragrant. Then lower heat, add heavy cream, and let simmer until cream has reduced. Add spinach and cook until wilted, then leave to simmer for about 10 minutes - taste spinach for testing.
Add salmon, a little of lemon zest and lemon juice into the pan then cook for ~6-7 minutes - taste salmon for testing. Meanwhile, season with salt and pepper to taste, and add parmesan.
Adjust salt and pepper, optionally garnish with parmesan, then serve.
Serve on pasta lightly mixed and garnished with parmesan