Ingredients: |
Ingredients: 3 Salmon fillets (1½ lbs. skinless)
2 tsp. olive oil
2 Tbsps. butter
5 cloves garlic, finely diced
1 small yellow onion, diced
1/3 cup vegetable broth
5 oz jar sun-dried tomato in oil, or fresh grape tomatoes
1¾ cups heavy cream
Salt and pepper to taste
3 cups baby spinach leaves
1/2 cup grated Parmesan or Romano
1Tbsp. fresh parsley, chopped
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Directions: |
Directions:Heat the oil in a large skillet over medium-high heat. Season the salmon filet’s on both sides with salt and pepper, then sear in the hot pan, 5 minutes, then repeat on the other side or until the salmon is cooked to your liking. Remove from the pan and set aside. Do not clean the pan. In the same pan, melt the butter in the remaining cooking juices over medium heat. Add in the garlic and sauté until fragrant, about 1 minute. Add onion and saute until translucent. Add the sun-dried tomatoes and sauté for 1-2 minutes so they release their flavors. Pour in the vegetable broth, and allow the sauce to reduce down slightly. Reduce heat to low, add heavy cream and bring to a low simmer while stirring often. Season the cream sauce with salt and pepper to taste. Add baby spinach and allow to wilt in the sauce. Add cheese, then allow cream sauce to simmer for another minute until cheese melts. Add the salmon back into the pan, sprinkle with parsley and spoon the sauce over each filet. Serve immediately with grated cheese. Serves 6. |
This recipe for Tuscan Salmon is from