Tuscan Butter Salmon
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)
Directions
Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Generously season the salmon with salt and pepper. Add the seasoned salmon and cook for about 6 minutes skin side up, then flip them to cook the other side for 2 more minutes.
Place the cooked salmon on a clean plate.
In the same skillet, add butter and turn the heat down to medium, then allow the butter to melt. Add the garlic and sauté for about a minute or until aromatic. Add the cherry tomatoes, salt, and pepper. Cook the tomatoes for a few minutes until they begin to pop out. Add the spinach and cook for a minute or until wilted. Add the Parmesan cheese, heavy cream, and herbs. Stir until well mixed.
Turn the heat down to low and allow the mixture to simmer for 3 minutes.
Put the cooked salmon back into the skillet and spoon the sauce on top. This will take about 3 minutes.
Remove from the heat and spoon the salmon onto a clean serving plate.
Spread the sauce and squeeze lemon on top, then sprinkle greens to garnish.
