Creamy Tuscan Salmon
Servings: 4
Ingredients
- 4 salmon filets, about 6 - 8 oz. each
- salt and pepper to season the salmon
- 4 Tbsp. good-quality olive oil
- 4 Tbsp. good-quality butter
- 1/2 cup chopped onion
- 6 cloves garlic, minced
- 3/4 cup sun-dried tomatoes, drained of oil, chopped
- 1-1/2 cups cherry tomatoes, cut in half
- 4 cups baby spinach
- 1 cup heavy cream
- 1 cup Parmigiano Reggiano cheese, freshly grated
- 1/2 tsp. freshly-squeezed lemon juice
- 1/3 cup fresh basil, chopped
- 1/2 cup fresh Italian parsley, chopped
Instructions
- Prepare the salmon – season the salmon filets on both sides with salt and pepper.
- In a wide, large skillet over medium heat, warm up the olive oil and then add and melt the butter.
- Once the butter is melted, add the diced onion and sauté for 1 - 2 minutes, and then add the minced garlic and sauté until fragrant, for 1 minute only, stirring constantly (do not burn the garlic).
- Add the salmon filets, skin-side down if you have skinned filets. Sauté the salmon for 2-3 minutes, then flip over and cook for 1-2 minutes on the other side. You do NOT need to brown the salmon in this recipe. If you're concerned, a safe internal temperature of 145°F on an instant-read thermometer at the thickest part of the salmon means that the salmon is well-done.
- Remove the salmon from the skillet and place on a platter. Cover and tent the filets with aluminum foil and allow them to rest and keep warm while preparing the sauce.
- Using the same olive oil and butter base, add the sun-dried tomatoes, minus the oil. Then add the cherry tomatoes and cook for about 4 - 5 minutes for the juices to combine.
- Add the baby spinach leaves. Continually stir while they quickly wilt, shrink, and darken (see this happen in the video).
- Add the cream and heat it up so it melts the cheese in the next step.
- Add the Parmesan cheese and cook on low heat for a minute or two to thoroughly melt the cheese and thicken the sauce, stirring constantly.
- Add the Italian parsley and basil and blend well.
- Add a few squeezes of fresh lemon juice.
- Place the salmon back into the pan with all of the sauce. Spoon the warm sauce over the salmon filets and re-heat for about 2 minutes. Do not overcook.
- Garnish with more minced Italian parsley and/or basil.
- Serve immediately with some delicious garlic bread/rolls to mop up the sauce along with some delicious side dishes.
- BUON APPETITO!!