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Tuscan Butter Salmon

Lauren Miyashiro
  • 45 minutes
  • Serves 4

INGREDIENTS

4

salmon, fillets

2 cups

Baby spinach

1 1/2 cups

Cherry tomatoes

3 cloves

Garlic

1/4 cup

Herbs

1

Lemon, wedges

1

Black pepper, Freshly ground

1

Kosher salt

2 tbsp

Olive oil, extra-virgin

3 tbsp

Butter, unsalted

1/2 cup

Heavy cream

1/4 cup

Parmesan


NOTES

  • Made for the first time 4/8/19. It was delicious. All of my family loved it. I didn't have any fresh herbs so I used a tablespoon of dried Italian seasoning instead. I went heavy on the spinach and tomatoes. They make the dish very fresh and light. I didn't bother putting the salmon back in the sauce in the end, I just cooked it all the way through at the beginning, transferred it to a serving platter and covered it with foil. Then I made the sauce and poured it directly over the salmon on the platter and served it immediately.

    Kelli Nielson • 2019-04-09

5 people Recommend This Recipe