Baked Salmon with Shrimp and Béarnaise Sauce
- 700 g (24.7 oz) salmon fillets, skin removed (4 portions of 175 g or 6 oz each)
- 400 g (14 oz) fresh spinach
- 400 g (14 oz) shrimp, peeled and deveined
- 150 g (5.3 oz) butter, divided
- 120 ml (1/2 cup) white wine vinegar
- 120 ml (1/2 cup) water
- 100 g (3.5 oz) sugar snap peas, trimmed
- 2 cloves garlic, minced
- 5 g (1 teaspoon) salt
- 1.25 g (1/4 teaspoon) black pepper
- Fresh dill sprigs for garnish
- Lime wedges for serving
1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet.
3. In a blender or food processor, combine the white wine vinegar, water, garlic, salt, and black pepper. Blend until smooth. Melt 50 g (1.75 oz) of the butter and add it to the blender. Blend again to make the Béarnaise sauce.
4. In a large skillet, melt 2 tablespoons of the remaining butter over medium heat. Add the sugar snap peas and cook until tender, about 5 minutes.
5. Add the spinach to the skillet and cook until wilted, about 3 minutes.
6. Arrange the cooked spinach mixture on top of the salmon fillets, then spoon the Béarnaise sauce over the spinach.
7. Bake the salmon in the preheated oven for 12 to 15 minutes, or until cooked through.
8. Meanwhile, melt the remaining 2 tablespoons of butter in the skillet over medium heat. Add the shrimp and sauté until pink and cooked through, about 3-4 minutes.
9. When the salmon is done, top each fillet with the cooked shrimp. Garnish with fresh dill sprigs and serve with lime wedges on the side. Enjoy!
- oven
- blender or food processor
- baking sheet
- parchment paper or aluminum foil
- large skillet
- spoon
- cutting board
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