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Creamy Tuscan Salmon with Cherry Tomatoes
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Skillet
  • Spatula
  • Measuring Cups

Ingredients
  

  • 4 salmon fillets (6 ounces each)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 3 cloves garlic, minced
  • 2 cups cherry tomatoes, halved
  • 1 teaspoon Italian seasoning
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • Fresh basil leaves, for garnish

Instructions
 

  • Pat the salmon fillets dry and season both sides with salt and black pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Place the salmon in the pan and cook for 4 to 5 minutes on each side until golden and cooked through. Remove the fillets to a plate and set aside.
  • Lower the heat to medium and add the garlic to the same skillet. Stir for 30 seconds until fragrant.
  • Add the halved cherry tomatoes and Italian seasoning. Cook for 2 to 3 minutes until the tomatoes begin to soften.
  • Pour in the heavy cream and stir in the Parmesan cheese. Simmer for 2 minutes until the sauce thickens slightly.
  • Add the baby spinach and stir until it wilts, about 1 minute.
  • Return the salmon to the skillet and spoon the sauce over the top. Garnish with fresh basil leaves before serving.

Notes

Use room-temperature heavy cream to help the sauce stay smooth and avoid curdling. If the sauce thickens too much, add a small splash of water or broth to loosen it. Leftovers reheat gently on low heat with a little extra cream to restore the texture. Serve over rice or with crusty bread to soak up the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Large Skillet, Spatula, Measuring Cups