Salmon in Creamy White Sauce

Start by preparing the salmon. 

Take your oven rack to use as a guide. 

Make shallow diagonal slits on the salmon, then make diagonal slits in the opposite direction and slice it into 4 fillets. 

Season with a pinch of salt, a pinch of black pepper, turn them over and repeat the same seasoning on the other side.

In a large skillet over medium to low heat, add the unsalted butter and stir until melted. 

Add the salmon fillets we prepared, fry them until golden brown on both sides and remove them from the heat. 

In the same skillet, add the onion cut into strips, the crushed garlic cloves and sauté until slightly golden brown.

Add the mushrooms cut into smaller pieces, the red pepper cut into strips and sauté for another minute.

Then, add the spinach leaves and sauté until wilted.

Add the water, the heavy cream, the grated parmesan cheese and stir until the cheese melts completely.

Add the slices of lemon and the salmon we fried. 

Cover the skillet and let everything cook for 10 minutes over low heat.

Serve.