Tuscan Butter Salmon
We love this Tuscan butter salmon recipe because it's great for entertaining. It looks beautiful with the bright pink color from the tomatoes and the green from the herbs.
Ingredients
- 4 6 oz Salmon fillet patted dry with paper towels
- 1½ cups Spinach
- ½ cup Heavy cream
- ¼ cup Parmesan cheese
- ¼ cup Chopped herbs such as basil and parsley
- 1 tsp Paprika
- 2 tbsp Olive oil extra virgin
- 1½ cup Cherry Tomatoes halves
- 4 tbsp Butter unsalted
- 4 cloves Garlic
- 1 tsp Chilli flakes
- Salt and black pepper to taste
Instructions
- Heat the oil in a large skillet over medium-high heat. Season the salmon on all sides with salt and pepper. When the oil is shimmering but not smoking, add the salmon skin side up and fry for 6 minutes, or until deeply golden. Cook for another 2 minutes on the other side. Transfer to a plate.
- Reduce the heat to medium and stir in the butter. When the butter has melted, add the garlic and simmer for 1 minute, or until fragrant. Add cherry tomatoes and season with salt and pepper. Cook until the tomatoes start to burst, then add the spinach. Cook until the spinach is beginning to wilt.
- Stir in heavy cream, Parmesan, and herbs to a boil in a saucepan. Reduce the heat to low and continue to cook until the sauce is somewhat reduced, about 3 minutes.
- Add the salmon back to the pan and spoon over the sauce. Simmer for 3 minutes more, or until the salmon is cooked through.
- Garnish with more herbs before serving. Enjoy!