Description
A comforting and rich one-skillet dinner with pillowy gnocchi, tender salmon, and a lemony, garlicky cream, ready in 30 minutes.
Ingredients
Scale
- 1 lb (450 g) store-bought potato gnocchi
- 2 salmon fillets
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup white wine or chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- Juice of 1/2 lemon
- 2 cups baby spinach
- Chopped parsley for garnish
- Black pepper to taste
- Salt to taste
Instructions
- Season and pan-sear salmon skin-side down in a hot skillet with olive oil for 3–4 minutes per side until cooked to preferred doneness (125–130°F medium-rare).
- Remove salmon and let rest.
- In a pot of salted boiling water, drop the gnocchi; they’re ready when they float (about 2–3 minutes).
- Reserve 1/2 cup pasta water, drain the gnocchi, and add them to the skillet.
- Lower the heat, sauté garlic in butter, then deglaze with white wine or chicken broth.
- Stir in heavy cream, grated Parmesan, lemon juice, and baby spinach.
- Return the salmon to the pan, spoon the sauce over it, and garnish with chopped parsley and black pepper.
Notes
For a lighter version, replace cream with low-fat Greek yogurt. Adjust cooking times for different salmon thickness.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-sear and skillet-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg