Creamy Tuscan Salmon
Pan-seared salmon fillets finished in a creamy sauce with spinach, mushrooms, cherry tomatoes, Parmesan and lemon. Rich, flavorful, and ready in one skillet.
Equipment
- 1 | Large skillet with lid |
- 1 | Spatula |
- 1 | Knife |
- 1 | cutting board |
- 1 Tongs
Ingredients
- 2 | | salmon fillets | skin-on
- 2 | tbsp | butter |
- 1 | tbsp | oil |
- 1 | small | onion | sliced
- 3 | cloves | garlic | minced
- 1 | cup | mushrooms | sliced
- 2 | cups | fresh spinach |
- 1 | cup | cherry tomatoes | halved
- ¾ | cup | heavy cream |
- ¼ | cup | grated Parmesan |
- 1 | | lemon | sliced
- | | salt and pepper | to taste
Instructions
- Pat salmon dry and season with salt and pepper.
- Heat oil in a skillet and sear salmon skin-side down until crisp.
- Flip, add butter, and baste for 2 minutes.
- Remove salmon and sauté onion and garlic in the same pan.
- Add mushrooms, spinach, and cherry tomatoes; cook until wilted.
- Pour in cream and Parmesan; stir until smooth.
- Return salmon to the pan, add lemon slices, and cover.
- Simmer a few minutes, then plate and serve.
Notes
Best served immediately while the sauce is hot and creamy.
Store leftovers in an airtight container for up to 2 days.
Reheat gently over low heat to avoid drying the salmon.
Cod or chicken can replace salmon with the same method.
Store leftovers in an airtight container for up to 2 days.
Reheat gently over low heat to avoid drying the salmon.
Cod or chicken can replace salmon with the same method.