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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