Creamed Feta Garlic Herb Butter Salmon
One skillet and under 30 mins...for nights when you’re craving fancy, but need quick and easy too!
Servings: 4
Calories: 723kcal
Ingredients
- 4 salmon filets, skin on or off (your preference)
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 medium zucchini, sliced
- 1 small shallot, thinly sliced
- 3 cloves garlic, chopped
- 1 tablespoon chopped fresh thyme
- crushed red pepper flakes
- 1 cup canned full-fat coconut milk or heavy cream
- 3/4 cup crumbled feta cheese
- juice from 1 lemon
- fresh basil and thyme, for serving
Instructions
- 1. Season the salmon with salt and pepper.2. Heat the olive oil in a large skillet over medium heat. Add the salmon, skin side down, and cook for 2-3 minutes, until the salmon is crisp. Flip and continue cooking for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 3. To the same skillet, add the butter, zucchini, and shallots and cook until the shallot is fragrant, about 2 minutes. Add the garlic, thyme, and crushed red pepper flakes, cook another 1-2 minutes. Stir in the cream and feta. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy, about 5 minutes. Stir in the lemon juice. Remove from the heat and slide the salmon back into the sauce. 4. To serve, plate each piece of salmon, then spoon the sauce and zucchini over top. Serve topped with fresh basil.
Nutrition
Calories: 723kcal