Roasted Salmon with Creamy Greens
Prep time
Cook time
Total time
Roasted salmon dressed simply in a creamy sauce of summer greens.
Serves: 2
For the Salmon:
  • 2 salmon fillets, skin on
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
For the Sauce:
  • 3 tablespoons butter
  • 2 cups fresh, tender greens (ramps, sorrel, spinach, arugula - your choice, just nothing too tough), roughly chopped
  • ¼ cup chives or scallions, thinly sliced
  • ½ cup heavy cream
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  1. Preheat your oven to the broil setting. Line a baking sheet with parchment paper, then place the salmon on it, skin down. Rub the salmon with olive oil, salt and red pepper flakes. Prep your other ingredients before beginning to cook the salmon, as this dish comes together quickly. Set the salmon aside.
  2. Now, for the sauce. Melt your butter in a large, heavy bottomed pan or skillet over medium heat. When the butter is melted and beginning to brown, place your salmon under the broiler and set a time for 4-5 minutes.
  3. Add your greens and chives to the butter, cooking until wilted, about 2 minutes. Add in the cream, then bring to a boil until slightly reduced, another 2 minutes. Season with salt and pepper. Remove the salmon from the oven when it is a little crisp on the edges and slightly opaque, slide off the skin (it should come off quite easily), place on a plate, and drizzle the greens and sauce over the salmon. Serve with crusty bread, if so desired.
Recipe by The Crepes of Wrath at