Tuscan Salmon

 


Tuscan Salmon

Ingredients

▢4 salmon fillets

▢½ teaspoon salt

▢½ teaspoon ground black pepper

▢1 tablespoon olive oil or oil from the sundried tomato jar

For the cream sauce:

▢1 tablespoon butter

▢4 cloves garlic minced

▢¾ cup sundried tomatoes chopped

▢1 cup heavy cream Note 4

▢1 teaspoon Dijon mustard

▢½ cup parmesan cheese grated

▢¼ cup water if needed to thin out the sauce

▢¼ teaspoon dried oregano

▢¼ teaspoon dried thyme

▢Salt and pepper to taste

▢3 cups baby spinach leaves

Instructions

Prep the salmon: pat dry with kitchen towels and season with salt and pepper.

In a large non-stick skillet, heat oil over medium heat.

Add salmon to the pan skin side down, working in batches if needed to avoid crowding the pan. Cook for 4-5 minutes then flip and cook for 3-4 more minutes until fully cooked. It should reach a temperature of 140°F/60°C, a thicker cut will take a little longer. Transfer salmon to a plate, cover to keep warm, and set aside.

To make the cream sauce:

Melt the butter and add chopped sundried tomatoes, garlic and cook for 1 minute until the garlic is fragrant. Do not burn the garlic, cook for just 30 seconds.

Adjust the heat to medium-low, and add the heavy cream, Dijon mustard, dried herbs, and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes and thicken (if too thick, add a splash of water). Season with salt and pepper.

Add the spinach, stir it in and let it wilt in the sauce.

Put the salmon back in the sauce, spoon the sauce over the salmon. Serve warm over pasta, rice, or with steamed veg.

 

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