Best Tuscan Butter Salmon Recipes

Tuscan Butter Salmon image

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 tbsp. extra-virgin olive oil
4 x 170g salmon fillets, patted dry with paper towels
salt
Freshly ground black pepper
3 tbsp. butter
3 cloves garlic, crushed
225 g halved cherry tomatoes
60 g baby spinach
120 ml double cream
25 g freshly grated Parmesan
5 g chopped herbs (such as basil and parsley), plus more for garnish
Lemon wedges, for serving (optional)

Steps:

In a large pan 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.
Reduce 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.
Stir in double cream, Parmesan, and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
Garnish with more herbs and squeeze lemon on top before serving.

Tuscan Butter Salmon image

Number Of Ingredients 12

2 tablespoon Extra Virgin Olive Oil
4 Salmon Fillets (6oz ea.)
1 tablespoon Kosher Salt
1 teaspoon Freshly Ground Black Pepper
3 tablespoon Butter
3 cloves Garlic
1.5 cups Cherry Tomatoes, Halved
2 cups Baby Spinach
.5 cup Heavy Cream
.25 cup Freshly Grated Parmesan
.25 cup Chopped Herbs (e.g. Basil/Parsely)
4 wedges Lemon (optional)

Steps:

In 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.
Reduce 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.
Stir 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.
Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
Garnish with more herbs and squeeze lemon on top before serving.