Tuscan Butter Salmon Recipes

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TUSCAN BUTTER SALMON



Tuscan Butter Salmon image

Provided by Geneva Watson

Categories     Main

Time 55m

Number Of Ingredients 12

4 (6-oz) salmon fillets, patted dry with paper towels
1 1/2 c. halved cherry tomatoes
2 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 tbsp. butter
3 cloves garlic, minced
1/4 c. chopped herbs (such as basil and parsley), plus more for garnish
Lemon wedges, for serving (optional)

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Season salmon with salt and pepper on all sides. Add salmon, skin side up, to skillet and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate and set aside.
  • Reduce heat to medium and add butter. Once butter is melted, stir in garlic and cook until fragrant, about 1 minute.
  • Add cherry tomatoes and season with salt and pepper. Stir fry until tomatoes are beginning to burst, then add spinach. Cook until spinach wilt.
  • Stir in heavy cream, Parmesan, and herbs. Bring mixture to a simmer then reduce heat to low, and let simmer for 3 minutes, until sauce is slightly reduced.
  • Bring salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
  • Garnish with more herbs and squeeze lemon on top before serving.
  • Enjoy!

Nutrition Facts :

TUSCAN BUTTER SALMON



Tuscan Butter Salmon image

Categories     Fish     Dinner     Sauté     Quick & Easy

Number Of Ingredients 12

2 tablespoon Extra Virgin Olive Oil
4 Salmon Fillets (6oz ea.)
1 tablespoon Kosher Salt
1 teaspoon Freshly Ground Black Pepper
3 tablespoon Butter
3 cloves Garlic
1.5 cups Cherry Tomatoes, Halved
2 cups Baby Spinach
.5 cup Heavy Cream
.25 cup Freshly Grated Parmesan
.25 cup Chopped Herbs (e.g. Basil/Parsely)
4 wedges Lemon (optional)

Steps:

  • In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
  • Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach is beginning to wilt.
  • Stir in heavy cream, Parmesan, and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
  • Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
  • Garnish with more herbs and squeeze lemon on top before serving.

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