Go Back

Tuscan Butter Salmon in Tomato Spinach Cream Sauce

Print Recipe Pin Recipe

Ingredients
  

  • 2 T. olive oil
  • 3 6-oz salmon fillets, patted dry with paper towels
  • Kosher salt
  • Freshly ground black pepper
  • 3 T. butter
  • small container mushrooms
  • 3 minced garlic cloves
  • 1 ½ c. halved Cherub salad tomatoes
  • 2 c. baby spinach
  • ¼ c. heavy cream
  • ½ c. freshly grated Parmesan
  • handful chopped scallions
  • ½ c. chicken stock

Instructions
 

  • Heat oil in large skillet on med-high
  • Season salmon generously with salt, pepper, paprika and cook until golden on the first side.
  • Flip, season again and cook until golden.
  • Remove to a plate.
  • Lower heat and add butter. Add garlic.
  • Add mushrooms and tomatoes and season with salt/pepper.
  • Cook a few mins and add spinach-let start to wilt.
  • Add cream, cheese, broth and let simmer.
  • Lower heat to low and return salmon. (let cook through)
  • If sauce is thickening, add more broth to thin out a bit.
  • Add scallions if desired.