Pan seared salmon served in a creamy sauce with garlic, spinach and tomatoes. It’s an easy weeknight meal and a delicious seafood dish to serve at your next dinner party!
2 TB olive oil
4 6oz salmon fillets, skin on and patted dry
3 TB butter
4 cloves garlic, minced
1 1/2 c. cherry tomatoes, halved
2 c. fresh baby spinach
1/2 c. heavy cream
1/4 c. Parmesan cheese, grated
1 TB chopped Italian parsley
4 leaves fresh basil
Place the olive oil in a large skillet over medium high heat. Sprinkle salt and pepper over both sides of the salmon. When the oil is shimmering, place one salmon fillet skin side down and gently press on the top with a flexible spatula to keep the salmon from shrinking for 15-20 seconds. Repeat for every fillet. Reduce heat to medium and cook all of them for 6-8 minutes, or until the salmon changes color (gets paler) about two-thirds up the sides for an internal temperature of 120°F. Flip and cook for another 60 seconds. Remove to a plate and set aside.
Add butter and deglaze the pan (scrape up brown bits from the salmon, if any). Add the garlic and saute for about 1 minutes, or until the garlic is fragrant and not burned. Add the cherry tomatoes and simmer for 5 minutes, or until the tomatoes start to burst. Stir in the spinach and cook for 1 minute, or until wilted.
Stir in the heavy cream, Parmesan and Italian parsley. Reduce heat to low and simmer for 3-5 minutes. Place the salmon back in the skillet and garnish each with a leaf of fresh basil. Spoon the sauce on top and cook for 2-3 minutes. Serve immediately on a bed of lemon rice or roasted veggies.
Cook the salmon to 110°F for rare, 120°F for medium-rare, 130°F for medium or 140°F for well done.
Keywords: pan seared salmon, salmon with spinach and tomatoes, creamy tuscan salmon, italian salmon, fish entree, garlic salmon