Thinking Seattle? This amazing dish I had in Paris.  The skin contains more nutrients than the fish and the creamed spinach took it over the top.

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Ingredients:

4 servings

• 1 pound skin on salmon

• 5 oz box fresh spinach

• 1/2 cup shredded parmesan cheese

• 1/2 cup heavy cream

• 2 tbsp minced garlic

• 2 tbsp minced shallot or onion

• 1 tbsp salt

• 1 tbsp butter

• salt and pepper to taste

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Salmon Method:

• 30 mins before cooking bring salmon to room temperature

• use paper towels to pat and fully dry both sides of the salmon 

• Heat a skillet to medium high heat

• Add olive oil

• when sizzling hot

• Lay salmon skin side down away from you

• Turn heat to low

• Cook 4-6 mins per 1" thickness of filet

• Flip and season with salt and pepper 

• cook an additional 4-6 minutes or until fish flakes and/or sides very light pink

• Rest on wire rack for 10-12 minutes

• Exactly how long it takes to make the creamed spinach!