Ingredients
2 tbsp. extra-virgin olive oil
4 (6-oz) salmon fillets, patted dry with paper towels
salt
Freshly ground black pepper
3 tbsp. unsalted butter
3 cloves garlic, minced
1 1/2 c. halved cherry tomatoes
2 c. baby spinach
1/2 c. heavy cream
1/4 c. Parmesan
1/4 c. chopped herbs (such as basil and parsley), plus more for garnish
Lemon wedges, for serving (optional)
Directions
* In a large skillet over medium-high heat, heat oil. Season salmon with salt and pepper. When oil is simmering 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. Wait for butter to melt then stir in garlic, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes starts to look deflated. Add spinach and stir until cooked (it would look wilted).
* 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 (optional) on top before serving.
• Serve with rice
*delish
2 tbsp. extra-virgin olive oil
4 (6-oz) salmon fillets, patted dry with paper towels
salt
Freshly ground black pepper
3 tbsp. unsalted butter
3 cloves garlic, minced
1 1/2 c. halved cherry tomatoes
2 c. baby spinach
1/2 c. heavy cream
1/4 c. Parmesan
1/4 c. chopped herbs (such as basil and parsley), plus more for garnish
Lemon wedges, for serving (optional)
Directions
* In a large skillet over medium-high heat, heat oil. Season salmon with salt and pepper. When oil is simmering 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. Wait for butter to melt then stir in garlic, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes starts to look deflated. Add spinach and stir until cooked (it would look wilted).
* 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 (optional) on top before serving.
• Serve with rice
*delish
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