Salmon in Cream with Mint
Salmon provides omega-3 fats and a satisfying protein base, while the cream sauce with spinach, mint, and sun-dried tomatoes deepens the flavor without adding many carbs. It is a quick hot dinner with a strong balance of protein, fats, and potassium from the greens.
Pat the salmon (500 g) dry and, if needed, divide it into two steaks or large serving pieces. Prepare the spinach (100 g), slice the sun-dried tomatoes (50 g), and tear the mint (5 g) and basil (5 g) lightly by hand. Season the fish with table salt (3 g) and black pepper (1 g).
Heat olive oil (30 g) in a skillet and sear the salmon over medium-high heat for about 2 minutes per side so it develops a light golden crust. Transfer the fish to a plate and keep any juices that collect.
Add the spinach (100 g) and sun-dried tomatoes (50 g) to the same skillet and cook for 2-3 minutes, then pour in the 20% cream (200 g). Lower the heat, add the juices from the fish, and cook the sauce for a few minutes until it thickens slightly.
Return the salmon to the sauce and let it simmer gently for 3 more minutes. Add the mint (5 g) and basil (5 g), switch off the heat, and leave the dish to rest for 3 minutes so the flavors come together.
Serve the salmon hot, generously covered with the creamy spinach and sun-dried tomato sauce.
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