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.