CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

Serves: Yields 4 servings


  • 2 tablespoons extra-virgin olive oil

  • 4 (5-ounce) salmon fillets with skin

  • 1 tablespoon unsalted butter

  • 1 shallot, minced

  • 1 clove garlic, minced

  • 2 zucchini, thinly sliced

  • 1/2 pound spinach, washed and patted dry

  • 2 teaspoons capers, drained

  • 2 teaspoons lemon zest

  • 2 tablespoons flat-leaf parsley leaves

  • 1/4 cup heavy whipping cream

  • Kosher salt and freshly ground black pepper


Preheat an oven to 400 degrees and position the oven rack in the middle. 

Place a large oven-proof skillet on the stove over a medium-high heat, and add olive oil. When the oil is just starting to shimmer, add the salmon, presentation side first. Sear to a light-golden brown color, about 2 minutes. Turn the salmon over to the skin-side and transfer to the oven. Bake until the salmon is flaky and slightly pink inside, about 5 minutes. Transfer the salmon to a plate; reserving the skillet and set aside. 

Place the skillet back on the stove over a medium heat and add the butter. Once the butter begins to foam, add the shallot and garlic and sauté until soft, about 2 minutes. Add the zucchini, spinach, capers, lemon zest, parsley and cream. Cook until the spinach is wilted, about 2 minutes. Taste and season with salt and pepper.