Description
A cozy, elegant weeknight dish featuring seared salmon and pillowy gnocchi in a lemony cream sauce, perfect for busy evenings.
Ingredients
- 1 lb (450 g) salmon
- 1 tbsp olive oil
- 1 tbsp butter
- 12 oz (340 g) potato gnocchi
- 2 minced garlic cloves
- 1 small shallot
- 1/4 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- 1 cup baby spinach
- 1 tsp lemon juice
- 1 tsp lemon zest
- Chopped dill or parsley
- Salt and pepper to taste
Instructions
- Pat the salmon dry and season with salt and pepper.
- In a hot skillet, sear the salmon in olive oil and butter for about 3–4 minutes per side until cooked to 125–130°F; remove and let rest.
- Boil the gnocchi in salted water until they float (about 2–3 minutes), then drain and reserve 1/2 cup pasta water.
- In the same skillet, soften minced garlic and shallot in butter, then deglaze with white wine.
- Add heavy cream and simmer for 3–4 minutes, stirring in Parmesan and baby spinach until wilted.
- Add gnocchi with a splash of reserved pasta water to create a glossy sauce.
- Flake the salmon into large pieces and fold it gently into the sauce with lemon juice and zest.
Notes
Serve straight from the skillet for a family dinner or plate for a date night. Pair with a crisp salad or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-sear and boil
- Cuisine: Italian