Creamy Tuscan Salmon (Print Version)

# Ingredients:

→ Vegetables and Herbs

01 - 450g of baby spinach leaves
02 - 6g of fresh parsley and basil mix
03 - 223g of cherry tomatoes
04 - 3 minced garlic cloves
05 - Lemon wedges to serve

→ Fats

06 - 45ml of unsalted butter
07 - 30ml of olive oil

→ Seasoning

08 - Salt
09 - Pepper

→ Fish

10 - Four salmon fillets, about 170g each

→ Dairy Products

11 - 25g of grated Parmesan cheese
12 - 125ml of heavy cream

# Instructions:

01 - Warm the olive oil in a big skillet over medium-high heat. Sprinkle the salmon with salt and pepper, then cook it for 6 minutes with the skin side up and 2 minutes on the other side. Set it aside.
02 - Melt the butter in the same pan, stir in the garlic, and cook it for about a minute. Toss in halved cherry tomatoes and season them with salt and pepper. Cook until they soften up.
03 - Add the spinach to the pan and let it wilt down. Pour in the cream, then mix in the Parmesan and fresh herbs. Reduce the heat and simmer for 3 minutes.
04 - Place the salmon back into the sauce and let it simmer gently for 3 minutes. Top with fresh herbs and serve with lemon wedges on the side.

# Notes:

01 - You can make the sauce ahead of time and reheat it on low.
02 - Using heavy cream will make the sauce richer and creamier.