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Tuscan Delight Salmon

Name: Tuscan Delight Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1/4 teaspoon cayenne pepper; 1 cup heavy cream; 18 ounces cherry tomatoes, halved; 1 teaspoon dried basil; 1/2 cup fresh basil, roughly chopped; 4 ounces spinach, chopped; 4 salmon fillets, about 6 ounces each; 6 cloves garlic, minced; 1 1/2 teaspoons kosher salt, for the sauce; 1/2 cup parmesan cheese, shredded; 2 tablespoons butter; black pepper, to taste; 1 teaspoon kosher salt, for the salmon; 1/2 teaspoon black pepper, for the salmon

Indulge yourself with our Tuscan Delight Salmon, a restaurant-quality dish that is easy to prepare at home. Savor pan-seared salmon swimming in a luscious parmesan cream sauce, accompanied by garlic, cherry tomatoes, spinach, and fresh basil. Enjoy this delightful summer meal in just 30 minutes!



30 min

TOTAL TIME

735

CALORIES

$5.80

PER SERVING

SAVE

ADD TO PLAN

REMIX RECIPE

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Ingredients

15 INGREDIENTS

4 SERVINGS

2 tbsp olive oil

1/4 tsp cayenne pepper

1 cup heavy cream

18 oz cherry tomatoes

4 whole salmon fillets

about 6 ounces each

6 cloves garlic

minced

1 1/2 tsp kosher salt

for the sauce

1/2 cup shredded parmesan cheese

Directions

11 STEPS

15 min

PREP TIME

15 min

COOK TIME

30 min

TOTAL TIME

Pat the salmon fillets dry with paper towels. Season them on both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Heat a 12-inch high-sided skillet over medium-high heat for a couple of minutes, then add 2 tablespoons olive oil and swirl to coat.

Place each salmon fillet into the hot pan, making sure there is space between them. Sear the salmon over medium-high heat for 1-3 minutes, depending on their thickness, until a nice brown sear forms on the underside. Flip the salmon and cook the other side for about 30 seconds to 1 minute.

Transfer the salmon to a plate and keep warm.

Melt 2 tablespoons of butter in the same skillet over medium heat, then add the minced garlic and cook, stirring frequently, for about 1 minute until fragrant.

Add the halved cherry tomatoes to the pan and cook for 1 minute, or until some of the tomatoes start to split.

Pour in 1 cup of heavy cream, 1 1/2 teaspoons kosher salt, 1 teaspoon dried basil, 1/4 teaspoon cayenne pepper, and black pepper to taste. Let the cream mixture come to a light simmer, about 2-4 minutes.

Add 1/2 cup shredded parmesan cheese and 4 ounces chopped spinach. Continue cooking over medium heat until the cream has thickened somewhat and the spinach has wilted.

Stir in 1/2 cup of roughly chopped fresh basil.

Return the salmon to the pan and heat it through if necessary.

Serve with your choice of pasta, roasted potatoes, mashed potatoes, rice, or cauliflower rice. You can also serve it on its own with a big green salad.