Tuscan Salmon
Seared salmon fillets in a creamy Tuscan sauce of garlic, shallots, cherry tomatoes, baby spinach, and Parmesan. The pan sauce comes together while the salmon rests, then the fish goes back in for a final simmer. Restaurant food, weeknight effort.
-
2 tbsp oil -
4 salmon fillets (6 oz each), skin-on -
salt and pepper -
3 tbsp butter -
3 cloves garlic, minced -
4 shallots, chopped -
1½ cups halved cherry tomatoes (or tomato purée) -
½ cup heavy cream -
2 cups baby spinach -
¼ cup Parmesan, grated -
¼ cup fresh herbs (basil and parsley), chopped — plus more to garnish -
lemon, to squeeze over at the end
-
Heat the oil in a large skillet over medium-high heat until shimmering. Season the salmon with salt and pepper. Add skin-side up and cook until deeply golden — about 4 minutes. Flip and cook 2 minutes more. Remove salmon from the pan and set aside.
-
Reduce heat to medium. Add the butter, garlic, and shallots to the same pan. Cook until fragrant.
-
Add the cherry tomatoes and season with salt and pepper. Cook until the tomatoes burst. Add the spinach and stir until wilted.
-
Stir in the heavy cream, Parmesan, and herbs. Bring to a simmer and cook until the sauce is slightly reduced, about 3 minutes.
-
Return the salmon to the skillet and spoon the sauce over. Simmer until the salmon is cooked through, about 3 minutes. Garnish with more herbs and a squeeze of lemon.
