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Creamy pan seared salmon



PREP TIME: 15 mins
COOK TIME: 40 mins


Flaky salmon coated in a flavourful, creamy sauce. This dish is sure to be a crowd-pleaser, plus it takes only 30 minutes to put together. This recipe is adapted from Diethood.


  • 4 x The Meat Club Atlantic Salmon fillets
  • 2 tbsp garlic-flavored olive oil
  • Salt, to taste
  • Fresh ground black pepper, to taste
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • 2 cups cherry tomatoes, halved
  • 6 ounces baby spinach
  • 1/2 cup low fat evaporated milk (or half & half or heavy cream)
  • 1/4 cup parmesan cheese, grated
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh parsley, chopped


  1. In a large skillet, heat olive oil over medium-high heat.
  2. Season salmon fillets with salt and pepper. Transfer fillets to the skillet, with the skin-side up.
  3. Cook for about 7-8 mins, or until browned and cooked about three quarters through.
  4. Flip over and cook for 2 more minutes. Then, remove fillets from skillet and set aside.
  5. In the skillet, melt butter over medium heat.
  6. Stir in garlic and cook for 1 min.
  7. Add cherry tomatoes, seasoning with salt and pepper.
  8. Continue to cook for 1-2mins, or until tomatoes begin to soften.
  9. Stir in spinach and cook for 1 min, or until spinach begins to wilt.
  10. Stir in evaporated milk, parmesan cheese, basil, and parsley. Bring to a simmer.
  11. Reduce heat to low and cook for 2 minutes.
  12. Add salmon back to skillet and continue to cook for 3 mins, or until salmon is heated through.
  13. Remove skillet from heat.
  14. Spoon sauce over each fillet and serve.