Mike says that this is the best salmon dish that he has ever eaten. Delicious salmon with creamy, cheesy tomato and spinach. Definitely worth trying!
4 6 oz salmon fillets
1 1/2 cup cherry tomatoes
3 cloves garlic
1/4 cup herbs (basil & parsley)
1 lemon wedge
Black pepper, freshly ground
2 tablespoons olive oil, extra virgin
3 tablespoons unsalted butter
1/2 cup heavy cream
1/4 cup Parmesan Cheese
How to Make It
In a large skillet over medium high heat, heat oil. Season salmon all over with salt & 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.
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 & pepper. Cook until tomatoes are beginning to burst and then add spinach and cook until spinach is beginning to wilt.
Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
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.