Tuscan Butter Salmon
2 tbsp. extra-virgin olive oil
2 (6-oz) skinless salmon fillets, patted dry with paper towels
Freshly ground black pepper
3 tbsp. butter
3 cloves garlic, minced
1 1/2 c. halved cherry tomatoes
2 c. baby spinach
3/4 c. heavy cream
3 tbsp (more) butter
1/2 c freshly grated Parmesan cheese
⅓ c capers, drained
1/4 c. chopped herbs (such as basil and parsley), plus more for
Lemon wedges, for serving (optional
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 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
and pepper. Cook until tomatoes are beginning to burst then add
spinach. Cook until spinach is beginning to wilt.
Stir in heavy cream,
additional butter, Capers, 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
Garnish with more herbs and
squeeze lemon on top before serving.
originally called for 4 salmon filets but we just use two and enjoy
the extra sauce.
Next time I make this I’m going to add a tbsp of lemon juice
and see how that works.