YIELDS: 4 SERVINGS | PREP TIME: 10 MINS | TOTAL TIME: 45 MINS
A restaurant-quality dish that never fails to impress the crowd. The tomato-and-basil cream sauce with Parmesan gives this meal away so easily. Salmon smothered in a creamy, luscious sauce – this makes my mouth water, always!
2 tbsp. extra-virgin olive oil
4 (6-oz) salmon fillets, patted dry with paper towels
Freshly ground black pepper
3 tbsp. butter
3 cloves garlic, minced
1 1/2 c. halved cherry tomatoes
2 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
1/4 c. chopped herbs (such as basil and parsley), plus more for garnish
Lemon wedges, for serving (optional)
How to make Tuscan Butter Salmon
Step 1: Heat oil in a large skillet over medium-high heat.
Step 2: Season the salmon with salt and pepper. Once the oil is hot, add the salmon skin side up and cook for about 6 minutes or until very golden. Turn and cook the other side for another 2 minutes.
Step 3: Transfer the cooked salmon to a plate and set aside.
Step 4: In the same skillet, melt the butter over medium heat. Saute the garlic for about a minute until fragrant. Stir in the cherry tomatoes, seasoning with salt and pepper. Cook until the tomatoes start to burst before adding the spinach. Cook some more until the spinach starts to wilt.
Step 5: Whisk in the heavy cream, followed by Parmesan and herbs. Let it simmer before adjusting the heat to low. Continue to simmer for about 3 minutes or until the sauce is a bit reduced.
Step 6: Place the salmon back into the skillet and spoon over the sauce. Simmer for another 3 minutes or until the salmon is cooked through.
Step 7: Before serving, garnish with more herbs and a squeeze of lemon. Enjoy!
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