Ingredients
2 tbsp. extra-virgin olive oil
4 (6-oz) salmon fillets, patted dry with paper towels
Kosher salt
Freshly ground black pepper
3 tbsp. butter
3 cloves garlic, minced
1 1/2 c. halved cherry tomatoes
2 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
1/4 c. chopped herbs (such as basil and parsley), plus more for garnish
Lemon wedges, for serving (optional)
Preparation
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 up 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.
We definitely love serve something with a great sauce like this dish with a crusty bread for swiping up any remaining sauce. But we also think a leafy green vegetable like kale or Brussels sprouts would be great along side this. For more healthy dinner ideas, check out our other easy salmon recipes. If you tried making this recipe, let us know how it came out in the comments below!
