PREP TIME: 10 MINS | TOTAL TIME: 45 MINS | YIELDS: 4 SERVINGS
This Tuscan Butter Salmon is freaking delicious! Perfectly cooked salmon smothered in a dreamy, luscious tomato-and-basil cream sauce with Parmesan. You should try the sauce mix with pasta, it’s amazing!
INGREDIENTS
2 tablespoons extra-virgin olive oil
4 (6-ounces) salmon fillets, patted dry with paper towels
Kosher salt
Freshly ground black pepper
3 tablespoons butter
3 cloves garlic, minced
1 1/2 cups halved cherry tomatoes
2 cups baby spinach
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
1/4 cup 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. Season both sides of the salmon with salt and pepper. Add the salmon to the skillet once the oil is simmering skin-side-up and cook for about 6 minutes until deeply golden. Turn on the other side and cook for another 2 minutes. When done, transfer the salmon to a plate.
Step 2: Adjust the heat to medium, then add the butter to the same skillet. Once the butter has melted, add in the garlic, stir, and cook for about a minute until aromatic. Then, add in the cherry tomatoes and sprinkle with salt and pepper. Continue to cook until the tomatoes start to burst. Add in the spinach and cook further until it started to wilt.
Step 3: To the skillet, add the heavy cream, Parmesan, and herbs. Stir and bring to a simmer. Adjust the heat to low and continue simmering for another 3 minutes until the sauce has slightly reduced.
Step 4: Add the salmon back to the skillet. Spoon the sauce over and continue to simmer for additional 3 minutes until the salmon is cooked through.
Step 5: Before serving, garnish with more herbs and a squeeze of lemon.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 (6-ounces) salmon fillets, patted dry with paper towels
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups halved cherry tomatoes
- 2 cups baby spinach
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan
- 1/4 cup chopped herbs (such as basil and parsley), plus more for garnish
- Lemon wedges, for serving (optional)
Instructions
Step 1: Heat oil in a large skillet over medium-high heat. Season both sides of the salmon with salt and pepper. Add the salmon to the skillet once the oil is simmering skin-side-up and cook for about 6 minutes until deeply golden. Turn on the other side and cook for another 2 minutes. When done, transfer the salmon to a plate.
Step 2: Adjust the heat to medium, then add the butter to the same skillet. Once the butter has melted, add in the garlic, stir, and cook for about a minute until aromatic. Then, add in the cherry tomatoes and sprinkle with salt and pepper. Continue to cook until the tomatoes start to burst. Add in the spinach and cook further until it started to wilt.
Step 3: To the skillet, add the heavy cream, Parmesan, and herbs. Stir and bring to a simmer. Adjust the heat to low and continue simmering for another 3 minutes until the sauce has slightly reduced.
Step 4: Add the salmon back to the skillet. Spoon the sauce over and continue to simmer for additional 3 minutes until the salmon is cooked through.
Step 5: Before serving, garnish with more herbs and a squeeze of lemon.
