Tuscan Butter Salmon Dinner (Printer-Friendly Version)
Salmon fillets seared and finished with a rich tomato-basil cream, perfect with fresh herbs and lemon.
# Required Ingredients:
→ Main
01 -
2 tablespoons extra-virgin olive oil
02 -
4 salmon fillets (170 g each), patted dry
03 -
Kosher salt, to taste
04 -
Freshly ground black pepper, to taste
→ Sauce
05 -
3 tablespoons unsalted butter
06 -
3 garlic cloves, minced
07 -
180 g cherry tomatoes, halved
08 -
60 g baby spinach
09 -
120 ml heavy cream
10 -
25 g freshly grated Parmesan cheese
11 -
15 g chopped fresh herbs (basil and parsley), plus more for garnish
→ To serve
12 -
Lemon wedges, optional
# Step-by-Step Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper. Once oil is shimmering, place salmon skin side down and cook until deep golden, about 6 minutes. Flip and cook an additional 2 minutes. Transfer salmon to a plate.
02 -
Reduce heat to medium. Melt butter in the skillet, then add minced garlic. Sauté until fragrant, approximately 1 minute. Add cherry tomatoes, season with salt and pepper, and cook until tomatoes begin to burst.
03 -
Add baby spinach to the skillet and cook until beginning to wilt.
04 -
Stir in heavy cream, grated Parmesan, and chopped herbs. Bring to a gentle simmer, reduce heat to low, and allow sauce to thicken slightly, about 3 minutes.
05 -
Return salmon fillets to the skillet, nestling them into the sauce. Spoon sauce over fish and simmer for approximately 3 minutes until salmon is cooked through.
06 -
Finish with extra fresh herbs and a squeeze of lemon juice just before serving.
# Handy Cooking Tips:
01 -
Serve with crusty bread or garlic mashed potatoes to soak up the sauce.
02 -
Pair with green vegetables for a balanced plate.