Tuscan Butter Salmon
This is an easy way to cook salmon perfectly, every time with restaurant quality results.
Ingredients
- 2 tbsp Olive Oil extra virgin
- 4 Salmon Fillets 6 oz each, patted dry with paper towels
- Kosher Salt to taste
- Black Pepper freshly ground, to taste
- 3 tbsp Butter unsalted
- 3 cloves Garlic minced
- 1 1/2 cup Cherry Tomatoes sliced in half
- 2 cups Spinach baby
- 1/2 cup Heavy Cream or 1/2 and 1/2 to make it lighter
- 1/4 cup Parmesan freshly grated
- 1/4 cup Parsley, Basil or Cilantro chopped, two can be combined
- Lemon wedges optional
Instructions
- 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.
Notes
Half and Half can be substituted for the heavy cream to make the dish a little lighter. Recipe created by Lauren Miyashiro, who is the Senior Food Editor for Delish.com.
https://www.delish.com/cooking/recipe-ideas/recipes/a58412/tuscan-butter-salmon-recipe/