Mars Masarap: Power Brekky by Samantha Lopez

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat olive oil in a large skillet over medium heat until shimmering.

Season salmon fillets with salt and black pepper.

Add salmon to the skillet, skin-side down, and cook for 4-5 minutes until golden brown.

Flip the salmon and cook for an additional 3-4 minutes until cooked through; remove from skillet and set aside.

In the same skillet, add butter and allow it to melt.

Sauté chopped onion and minced garlic until fragrant, about 2-3 minutes.

Add fresh spinach and cook until wilted, about 2 minutes.

Pour in chicken broth and lemon juice, stirring to combine.

Reduce heat and add heavy cream, stirring until well blended.

Stir in grated parmesan cheese and season with red pepper flakes, salt, and black pepper to taste.

Return the salmon to the skillet, spooning the creamy sauce over the fillets.

Garnish with chopped fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens