2 (5 oz). Salmon Filets
4 cups baby spinach leaves
2 T. shaved Parmesan cheese
3 thick bacon rashers, cooked until crisp
½ cup heavy cream
½ tsp. nutmeg
½ garlic clove – minced
Juice of ½ lemon
Salt & white pepper
2 tsp. butter
2 tsp. olive oil
Yukon gold potatoes, yellow squash, zucchini –blanched in boiling water until just tender.
Heat a non-stick skillet over med-high heat until hot. Add olive oil.
Season salmon filets. Add to pan. Cook 4 minutes (will form a beautiful dark color). Turn over and cook 2 more minutes. Remove from pan and set aside.
Wipe pan out with paper towel. Add butter. Add cream. Bring to boil. Add spinach. Season. Add garlic & nutmeg. Cook approx. 5 minutes. Add cooked bacon and Parmesan cheese. Check seasoning.
Heat cooked vegetables in a little hot water seasoned with salt and a touch of butter.
To serve: Place creamed spinach in center of plate (cream should still be 'runny' – this forms your sauce. Place salmon filet on top. Place veggies in attractive pattern around outside of spinach. Serve with fresh lemon wedges.