Tuscan Salmon

This salmon recipe will certainly take you on a journey to Tuscany. Delicious and incredibly simple.

INGREDIENTS :

2 tablespoons (30 ml) of olive oil

4 6-ounce (170 grams) salmon fillets, patted dry with a paper towel

Salt

Pepper

3 tablespoons (45 ml) of unsalted butter

3 cloves of minced garlic

1 ½ cups (223 grams) of halved cherry tomatoes

2 cups (450 grams) of baby spinach

½ cup (125 ml) of cream

¼ cup (25 grams) of grated parmesan

¼ cup (6 grams) of basil and parsley

Lemon wedges for garnish

PREPARATION :

Heat the olive oil in a large pan over medium-high heat. Season the salmon with salt and pepper, then cook for 6 minutes, skin side up. Flip and cook for 2 minutes, then set aside on a plate.

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Reduce to medium heat and melt the butter in the pan. Add the garlic and sauté for about a minute, before adding the tomatoes, salt, and pepper. When the tomatoes begin to blister, add the spinach and cook until it begins to wilt.

Add the cream, parmesan, and herbs, then bring to a simmer, before reducing to low heat, until the sauce is reduced, about 3 minutes.

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Return the salmon to the pan and coat with the sauce. Let simmer until the salmon is fully cooked, about 3 minutes.

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Garnish with a little more herb and squeeze a lemon wedge over before serving.

See the steps in the video below: