Natasha's Creamy Creole Roasted Salmon
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Step 11
Natasha's Creamy Creole Roasted Salmon
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Step 11
This creamy recipe adds more flavor to your favorite fish. Recipe by Natasha Ashley.
Ingredients
Preheat the oven to 425ºF. Place salmon on a foil-lined baking sheet and season with salt and pepper. In a small bowl, whisk lemon juice, olive oil, and thyme together until combined. Drizzle olive oil mixture onto salmon.
Cover with foil and bake for 6-8 minutes, or until desired doneness is achieved.
Remove foil cover and broil on high for 2 minutes. Remove salmon from heat and discard skin.
In a large skillet, add olive oil and heat to medium.
Add onions, peppers, and celery to the skillet and cook until onions are slightly translucent. Add 2 tbsp. garlic and spinach and cook until fragrant (about 2 minutes). Set veggies aside.
In a large skillet, melt the butter over medium-low heat. Add 1 tbsp. of garlic and stir for 1 minute. Remove from heat.
Add heavy cream, Worcestershire sauce, spices, and whisk together in the same skillet.
Slowly whisk in the yogurt.
Add the cooked vegetables to the cream sauce and mix together.
Heat sauce on low, being careful not to let it boil as it may cause the sauce to curdle.
To plate, place salmon on top of brown rice and pour a generous amount of cream sauce on top.
