Description
Tender salmon and pillowy gnocchi in a rich cream sauce with fresh dill and lemon
Ingredients
Scale
- 1 pound fresh salmon fillets, skin removed, cut into 1-inch pieces
- 1 pound potato gnocchi (fresh or frozen)
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 1 medium shallot, finely minced
- 3 cloves garlic, minced
- 1/2 cup white wine (or chicken broth)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper to taste
- 2 cups fresh baby spinach
- 1/4 cup capers, drained (optional)
Instructions
- 1. Pat salmon dry, season with salt and pepper, let sit 10-15 minutes at room temperature.
- 2. Cook gnocchi in boiling salted water according to package directions. Reserve 1/2 cup pasta water before draining.
- 3. Heat olive oil in large skillet over medium-high heat. Sear salmon pieces 2-3 minutes per side until golden. Transfer to plate.
- 4. Reduce heat to medium, add 1 tablespoon butter. Cook shallot 2-3 minutes, add garlic for 30 seconds.
- 5. Add wine, scraping up browned bits. Simmer 2-3 minutes to reduce.
- 6. Pour in cream, simmer 3-4 minutes until slightly thickened.
- 7. Remove from heat, whisk in remaining butter and Parmesan. Stir in lemon juice, zest, and dill.
- 8. Return to low heat, fold in gnocchi and spinach until spinach wilts.
- 9. Gently fold in salmon, cook 1-2 minutes to warm through. Add capers if using.
- 10. Adjust seasoning and consistency with pasta water if needed.
Notes
Store leftovers up to 3 days. Reheat gently with added cream if needed. Don’t freeze cream-based sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 32g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g