Tuscan Butter Salmon

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Atlantic salmon

  Fish, wild, raw

  4 fillet or 1.58kg

• Coarse Kosher Salt

  Morton

  100g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  3 tbsp or 43g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomatoes

  Red, ripe, raw, year round average

  1 ½ cup, chopped or sliced or 270g

• Spinach

  Raw

  2 cup or 60g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Parmesan cheese

  Grated

  25g

• Parsley

  Raw

  ¼ cup or 15g

• Usda Commodity, Potato wedges, frozen

  100g

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. 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, 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.
2. Recipe by: Lauren Miyashiro (source: https://www.delish.com/cooking/recipe-ideas/recipes/a58412/tuscan-butter-salmon-recipe/)

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