- 2 Tbsp olive oil
- 4 6oz salmon fillets, skin on and patted dry
- 3 Tbsp butter
- 4 cloves garlic, minced
- 1 1/2 cups cherry tomatoes, halved
- 2 cups fresh baby spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 Tbsp 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 minute, 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.
- large skillet
- flexible spatula
Cook the salmon 120°F for medium-rare, 130°F for medium or 140°F for well done.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: Italian American
Keywords: pan seared salmon, salmon with spinach and tomatoes, creamy tuscan salmon