Creamy Salmon and Potato Skillet
Simple sautéed salmon fillets in a creamy garlic sauce and potatoes cooked to perfection and ready in less than an hour. Made with just a handful of simple ingredients.
Servings: 4
Ingredients
- 1 lb baby potatoes halved
- 4 skinless salmon filets
- Kosher salt and pepper to taste
- 1 tbsp olive oil
Sauce:
- 3-4 garlic cloves pressed
- 1 cup low-sodium vegetable stock
- 8 oz cream cheese
- 2 tbsp chopped chives
- 1/2 tsp chili flakes
Instructions
- Place the potatoes in a pot of water and boil just until they begin to soften.
- Do not overcook as they'll get mushy. Once ready, drain and season with salt and pepper.
- Season the salmon skillets with salt and pepper.
- Heat the oil in a non-stick pan and fry the salmon until golden on both sides, then set aside. 3-4 minutes on each side.
- In the same preheated pan, saute the garlic for 30 seconds.
- Deglaze the pan with the stock and allow it to bubble for a couple of minutes.
- Add the cream cheese and use a whisk to incorporate and get a creamy sauce.
- Stir in the chives, chili flakes, and potatoes. Return the salmon back into the pan and drizzle with the creamy sauce.
- Garnish with freshly ground black pepper, and extra chives, if desired.
Video
Notes
- use any other oil like avocado oil in place of olive oil
- if you prefer using low fat cream cheese that is fine.
- you may use dried or fresh chives
- we prefer that you use skinless salmon filets
- any baby potatoes will work
Nutrition
Calories: 566kcal | Carbohydrates: 25g | Protein: 40g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 151mg | Sodium: 1081mg | Potassium: 1404mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1096IU | Vitamin C: 24mg | Calcium: 96mg | Iron: 2mg