Salmon with Wilted Spinach and Dijon Cream Sauce

Ingredients for 1

• 4 salmon filets, skinless

• 1 large bunch of spinach

• ½ cup of dijon mustard

• 1 cup heavy cream

• 1 tablespoon lemon juice

• Salt and pepper to taste

Directions

• Step 1

  Set the Anova sous vide precision cooker to 115ºF / 46.1ºC

• Step 2

  https://recipes.anovaculinary.com/recipe/sous-vide-salmon-with-wilted-spinach-and-dijon-cream-sauce

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