Creamy Lemon Pepper Salmon
- 4 salmon fillets
- Uncle Dibbz Lemon Pepper Mild
- 2 teaspoons oil
- 2 tablespoons butter
- 6 cloves garlic, minced
- 1 small red onion, diced
- 1/3 cup dry white wine
2 cups heavy whipping cream
- Salt and pepper, to taste
3 cups spinach
- 1 cup fresh grated Colby jack cheese
- 1 lemon
- 1 tablespoon fresh parsley chopped
Heat the oil in a large skillet over medium-high heat. Season the salmon fillets with Uncle Dibbz Lemon Pepper Mild, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your desired temperature. Squeeze half of lemon over cooked salmon then remove from the pan and set aside.
Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Add onion. Then pour in the white wine, and allow to reduce down slightly.
Reduce heat to low heat, add the heavy cream, and bring to a simmer, while stirring occasionally. Add in the cheese and season with salt and pepper to your taste.
Add in the spinach leaves and allow to wilt in the sauce.
Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
Serve over pasta, rice or veggies.