Creamy Tuscan Salmon with Spinach and Cherry Tomatoes
Equipment
- Large skillet
- spatula
- knife
Ingredients
- 4 salmon fillets (about 6 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
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 heat. Place the salmon fillets skin-side up and cook for 4 minutes until golden. Flip and cook for 3 more minutes, then remove them to a plate.
- Add the minced garlic to the same skillet and stir for 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 2 minutes until they begin to soften.
- Stir in the baby spinach and cook until just wilted, about 1 minute. Pour in the heavy cream and add the grated Parmesan cheese along with the Italian seasoning.
- Return the salmon fillets to the skillet and spoon the sauce over them. Simmer gently for 2 minutes until the sauce thickens slightly and the salmon is cooked through.
Notes
Use room-temperature cream so it does not separate when added to the warm skillet. If the sauce thickens too much before serving, add a splash of water to loosen it. Leftovers reheat gently on low heat with a little extra cream to restore the texture.
Course: Main Course
Cuisine: Italian
Equipment: Large skillet, spatula, knife
Cuisine: Italian
Equipment: Large skillet, spatula, knife