Recipe of the Month: Tuscan Butter Salmon

Yields: 4 serving(s)  Prep Time: 10 mins  Total Time: 45 mins  Cal/Serv: 655

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 4 (6-oz) salmon fillets, patted dry with paper towels
• Kosher salt
• Freshly ground black pepper
• 3 Tbsp. butter
• 3 cloves garlic, minced
• 1 1/2 cups halved cherry tomatoes
• 2 cups baby spinach
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan
• 1/4 cup chopped herbs (such as basil and parsley), plus more for garnish
• Lemon wedges, for serving (optional)

Directions

Step 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 down and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.

Step 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. Cook until spinach is beginning to wilt.

Step 3

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.

Step 4

Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.

Step 5

Garnish with more herbs and squeeze lemon on top before serving.

SOURCE: Delish.com