Tuscan Butter Salmon

From: Lauren Miyashiro

4

serves

45

cooking time

—

Prehead Oven
Ingredients
  1. 2 tbsp olive oil
  2. 4 6oz salmon fillets, patted dry with paper towel
  3. kosher salt
  4. freshly ground black pepper
  5. 3 tbsp. butter
  6. 3 cloves garlic, minced
  7. 1 1/2 cup halved cherry tomatoes
  8. 2 cups baby spinach
  9. 1/2 cup heavy cream
  10. 1/4 cup fresh grated parmesan
  11. 1/4 cup chopped herbs, basil and parsley
  12. lemon wedges for serving optional
What to do?
In a large skillet, over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.

Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach is beginning to wilt.

Stir in heavy cream, parmesan, and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.

Return 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.