Tuscan Butter Salmon

  • Serving Size4

    Ingredients

    • 4 (4 - 6-oz) salmon fillets, patted dry with paper towels
    • 1 1/2 c. halved cherry tomatoes
    • 2 c. baby spinach
    • 1/2 c. canned coconut milk
    • 1/4 c. Parmesan (optional)
    • 2 T approved oil
    • Kosher salt, to taste
    • Freshly ground black pepper, to taste
    • 3 T unsalted butter
    • 3 garlic cloves, minced
    • 1/4 c. chopped herbs (such as basil and parsley), plus more for garnish
    • Lemon wedges, for serving (optional)

    Directions

    1

    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.

    2

    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 and cook until spinach is beginning to wilt.

    3

    Stir in coconut milk, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.

    4

    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.

    Recipe adapted from: www.delish.com    

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