Tuscan Butter Salmon
Course: MainCuisine: AmericanDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
45
minutesIngredients
4 (6-oz) salmon fillets, patted dry with paper towels
1 1/2 c. halved cherry tomatoes
2 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 tbsp. butter
3 cloves garlic, minced
1/4 c. chopped herbs (such as basil and parsley), plus more for garnish
Lemon wedges, for serving (optional)
Directions
- Heat oil in a large skillet over medium-high heat.
- Season salmon with salt and pepper on all sides. Add salmon, skin side up, to skillet and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate and set aside.
- Reduce heat to medium and add butter. Once butter is melted, stir in garlic and cook until fragrant, about 1 minute.
- Add cherry tomatoes and season with salt and pepper. Stir fry until tomatoes are beginning to burst, then add spinach. Cook until spinach wilt.
- Stir in heavy cream, Parmesan, and herbs. Bring mixture to a simmer then reduce heat to low, and let simmer for 3 minutes, until sauce is slightly reduced.
- Bring salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
- Garnish with more herbs and squeeze lemon on top before serving.
- Enjoy!
