Herb-Crusted Salmon with Creamy Spinach and Goat Cheese

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Chop the dill and parsley finely, and combine them with lemon zest in a small bowl.

3. 3

   Pat the salmon fillets dry with paper towels and brush them with olive oil.

4. 4

   Season the salmon with sea salt and black pepper, then press the herb mixture onto the top of each fillet.

5. 5

   Place the salmon on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the salmon is cooked through but still moist.

6. 6

   While the salmon bakes, heat the butter in a large pan over medium heat.

7. 7

   Mince the garlic and add it to the pan, cooking until fragrant, about 1 minute.

8. 8

   Add the baby spinach to the pan and cook until wilted, about 3-4 minutes.

9. 9

   Pour in the heavy cream and crumble in the goat cheese, stirring until the cheese is melted and the mixture is creamy.

10. 10

    Season the creamy spinach with additional salt and pepper to taste, if needed.

11. 11

    Serve the herb-crusted salmon on top of the creamy spinach.