Creamy Garlic Tuscan Salmon With Spinach and Sun-Dried Tomatoes

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2 T. olive oil
3 (6-oz) salmon fillets, patted dry with paper towels
Kosher salt
Freshly ground black pepper
3 T. butter
3 minced garlic cloves
1½ c. halved Cherub salad tomatoes
2 c. baby spinach
½ c. heavy cream
¼ c. freshly grated Parmesan
handful chopped scallions
¼ c. chicken stock
½ lemon

Heat oil in large skillet on med-high
Season salmon generously with salt and pepper and cook until golden on the first side.
Flip, season again and cook until golden.
Remove to a plate.
Lower heat and add butter. Add garlic.
Add tomatoes and season with salt/pepper.
Cook a few mins and add spinach-let start to wilt.
Add cream and cheese and let simmer.
Lower heat to low and return salmon. (let cook through)
If sauce is thickening, add the broth to thin out a bit.
Squeeze lemon on top and add scallions if desired.


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