Salmon and Spinach with Tartare Cream
Elevate your weeknight dinner with this vibrant and flavorful recipe for Salmon and Spinach with Tartare Cream. Perfectly seared, golden-crisp salmon fillets are paired with tender, garlicky sautéed spinach for a nutritious base. The star of the dish, however, is the zesty tartare cream—a luscious blend of Greek yogurt, mayonnaise, capers, pickles, fresh dill, and lemon juice—that adds a tangy, herbaceous finish to every bite. Ready in just 35 minutes, this dish combines restaurant-quality flavors with home-cooked simplicity. Serve this protein-packed, keto-friendly delight as a show-stopping entrée for any occasion—or simply treat yourself to an indulgent yet wholesome meal.
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Recipe Information
Ingredients
- 4 fillets (about 6 oz each) salmon fillets, skin-on
- 8 cups fresh spinach, washed and trimmed
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.5 cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 teaspoons capers, finely chopped
- 2 tablespoons gherkin pickles, finely diced
- 1 teaspoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
Pat salmon fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Set aside.
In a small bowl, combine Greek yogurt, mayonnaise, capers, gherkins, dill, lemon juice, and lemon zest. Mix well, cover, and refrigerate to let the flavors meld while preparing the other components.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes or until the skin is crispy and easily releases from the pan. Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked to your preferred doneness. Remove from the skillet and cover loosely with foil to keep warm.
In the same skillet, reduce the heat to medium and add the butter and the remaining tablespoon of olive oil. Once the butter has melted, add the minced garlic and sauté for 30 seconds, or until fragrant.
Add the spinach to the skillet and sauté for 2-3 minutes, or until wilted. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from heat.
To serve, divide the sautéed spinach evenly among four plates. Place a seared salmon fillet on top of each portion of spinach. Spoon the tartare cream over the salmon or serve it on the side. Enjoy!
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 3483 mg | 151% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 5.1 g | ||
| Protein | 188.4 g | 377% | |
| Vitamin D | 62.9 mcg | 315% | |
| Calcium | 450 mg | 35% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3709 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
