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I'm always looking for a new reason too incorporate Tuscan butter into a recipe, and this salmon dinner may just be my new favorite. The tomato-and-basil cream sauce with a healthy dose of Parmesan hits all the right flavor notes—rich and decadent, slightly sweet, and with a punch of umami—and pairs perfectly with the rich, buttery salmon. You won’t want to miss any drop of the sauce, so I recommend serving this with crusty bread or garlic mashed potatoes to soak up every last bite. To add some green to the plate, try serving this dinner alongside our honey-balsamic glazed Brussels sprouts, Lolita kale salad, or Caprese asparagus.Made this recipe? Let us know how it went in the comments below! Read More
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2 Tbsp. extra-virgin olive oil4 (6-oz) salmon fillets, patted dry with paper towelsKosher saltFreshly ground black pepper3 Tbsp. butter3 cloves garlic, minced1 1/2 cups halved cherry tomatoes2 cups baby spinach1/2 cup heavy cream1/4 cup freshly grated Parmesan1/4 cup chopped herbs (such as basil and parsley), plus more for garnishLemon wedges, for serving (optional)
- Step 1In 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 down and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
- Step 2Reduce 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.
- Step 3Stir 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.
- Step 4Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
- Step 5Garnish with more herbs and squeeze lemon on top before serving.
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