Tuscan Salmon

Name: Tuscan Salmon
Prep time: 10 min
Total time: 25 min
Yield: 4u00a0Servings
Ingredients: 2 tablespoonsu00a0extra-virgin olive oil; 4u00a0(6-ounce) salmon fillets, patted dry with paper towels; Kosher salt; Freshly ground black pepper; 3 tablespoonsu00a0butter; 3u00a0cloves garlic, minced; 1u00bd cups cherry tomatoes, halved; 2 cupu00a0baby spinach; u00bd cupu00a0heavy cream; u00bc cupu00a0freshly gratedu00a0Parmesan; u00bc cupu00a0chopped herbs (such as basil and parsley), plus more for garnish

By Leslie Blythe Fish, Salmon Searing, Simmering

December 17, 2020

The Tuscan Salmon is crispy on the outside and tender on the inside and bathed in a delicious creamy sauce. The fresh baby spinach and cherry tomatoes make it a beautifully vibrant dish.

Prep: 10 mins
Cook: 15 mins
Yields: 4 Servings

Ingredients

2 tablespoons extra-virgin olive oil

4 (6-ounce) salmon fillets, patted dry with paper towels

Kosher salt

Freshly ground black pepper

3 tablespoons butter

3 cloves garlic, minced

1½ cups cherry tomatoes, halved

2 cup baby spinach

½ cup heavy cream

¼ cup freshly grated Parmesan

¼ cup chopped herbs (such as basil and parsley), plus more for garnish

Directions

1In 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.

2Reduce heat to medium and add butter. When the 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.

3Stir 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.

4Return salmon back to skillet and spoon over the sauce. Simmer until salmon is cooked through, about 3 minutes more.

5Garnish with more herbs on top before serving.

Recipe adapted from LAUREN MIYASHIRO, NOV 7, 2018, Delish.

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