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Ingredients

½ cup butter ½ white onion, sliced 2 cloves garlic, minced, divided 2 (4 ounce) salmon steaks 1 cup semi-dry white wine (such as Chablis) 1 cup heavy whipping cream 1 tablespoon butter 2 cups chopped spinach

Nutrition Info

1167.7 calories carbohydrate: 14 g cholesterol: 350.8 mg fat: 102.6 g fiber: 1.7 g protein: 29 g saturatedFat: 61.7 g servingSize: - sodium: 492.6 mg sugar: 3.9 g transFat: : - unsaturatedFat: : -

Melt 1/2 cup butter in a large skillet over medium-high heat, cook and stir onion and 1/2 of the garlic, breaking onion into rings, until softened, 5 to 10 minutes. Add salmon to onion mixture and cook until salmon is about 1/4-cooked, about 2 minutes.
Pour wine and cream over salmon and cook, stirring lightly and flipping salmon halfway through, until liquid is reduced by 1/2 and salmon flakes easily with a fork, 5 to 10 minutes.
Melt 1 tablespoon butter in a skillet over medium heat, cook and stir remaining garlic until fragrant and golden, 1 to 3 minutes. Add spinach and cook until spinach is wilted, 3 to 4 minutes.
Place spinach on 2 serving plates, making a well in the center of each. Arrange each salmon steak in the center of the well and pour sauce over each. Garnish salmon with onion.

2 servings

A succulent white wine reduction sauce over salmon on a bed of spinach.