Tuscan Butter Salmon

There's a motive this is certainly one of our maximum popular recipes of all time. 


The tomato-and-basil cream sauce with Parmesan is unbelievably dreamy. 

yield: 6 servingsHaedarprint recipe

Tuscan Butter Salmon

prep time: 10 MINScook time: 35 MINStotal time: 45 mins


INGREDIENTS:

  • 4 (6-oz) salmon fillets, patted dry with paper towels
  • 2 tbsp. extra-virgin olive oil
  • Kosher salt
  • 3 tbsp. butter
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 2 c. baby spinach
  • 1/2 c. heavy cream
  • 1 1/2 c. halved cherry tomatoes
  • 1/4 c. freshly grated Parmesan
  • Lemon wedges, for serving (optional)
  • 1/4 c. chopped herbs (such as basil and parsley), plus more for garnish

INSTRUCTIONS:

  1. 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.
  2. 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.
  3. 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.
  4. Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
  5. Garnish with more herbs and squeeze lemon on top before serving.


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