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Serve immediately while hot.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently over low heat to avoid curdling the cream sauce.
Variations:
Swap salmon for chicken breast or shrimp.
Add mushrooms or sun-dried tomatoes for extra flavor.
Use coconut cream for a dairy-free version.
FAQ:
Q: Can I use frozen salmon?
A: Yes, just be sure to thaw it completely and pat dry before cooking.
Q: What sides go best with this dish?
A: It pairs wonderfully with pasta, rice, mashed potatoes, or crusty bread.
Q: Is it okay to make the sauce ahead?
A: Yes, you can make the sauce a few hours ahead and gently reheat it before serving.
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