LK's Products You'll Need

• Cast Iron Skillet 24 cm

Ingredients:

• 4 Salmon fillets, skin on or off (your preference)
• Dash of Kosher salt and black pepper
• 2 tbsp. Olive oil
• 2 tbsp. Salted butter
• 1 Onion thinly sliced
• 3 Garlic clove, grated
• ½ tsp. Red pepper flakes, crushed
• 1 Cup coconut milk or heavy cream
• 60 ml Cream cheese, cubed
• ½ Cup parmesan cheese, grated
• 4 Cups fresh baby spinach
• Juice from 1 lemon
• 2 tbsp. Parsley, chopped
• 1 tbsp. Chives, plus more for serving

Directions:

1. Season the salmon with salt and pepper all over.
2. In LK’s Skillet, heat the olive oil over medium heat. Once the oil starts to shimmer, add the salmon fillets, skin side down and cook until the salmon is crisp, for 2-3 minutes. Gently flip, and cook for another 2-3 minutes until the salmon is cooked to your liking and remove from the skillet.
3. To the same skillet, add the butter, onion, and garlic and cook until the garlic is fragrant. Gently add the crushed red pepper flakes, coconut milk, and cream cheese and season the sauce with salt and pepper. Bring the skillet to a simmer over medium heat, stirring constantly until smooth and creamy.
4. Add the parmesan, and spinach and cook for about 3-5 minutes. The spinach should be wilted.
5. Stir in the lemon juice, parsley, and chives. Remove the skillet from the heat and slide the salmon back into the sauce.
6. Plate each piece of salmon to serve and spoon the sauce over top. Serve with additional herbs and enjoy!