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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.

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