Spring-time meals are great because lighter fare is phasing in. We steer away from heavy stews and braises and focus on poaching and sautéing. Tonight celebrate spring with our pan sautéed salmon with fresh a tarragon shallot cream sauce a top of a bed of sautéed baby spinach. Every bite is creamy and rich. It will definitely warm you up on a early spring’s evening. Be sure to pour yourself a glass of wine with this meal.

We provide the fish, you cook it.

Contains dairy

Ingredients: salmon, butter, shallots, tarragon, spinach, white wine, cream