Tuscan Butter Salmon in Tomato Spinach Cream Sauce



– 2 T. olive oil

– 3 (6-oz) salmon fillets, patted dry with paper towels

– Kosher salt

– Freshly ground black pepper

– 3 T. butter

– Small container mushrooms

– 3 minced garlic cloves

– 1½ c. halved Cherub salad tomatoes

– 2 c. baby spinach

– ¼ c. heavy cream

– ½ c. freshly grated Parmesan

– Handful chopped scallions

– ½ c. chicken stock


– Heat oil in large skillet on med-high

– Season salmon generously with salt, pepper, paprika and cook until golden on the first side.

– Flip, season again and cook until golden.

– Remove to a plate.

– Lower heat and add butter. Add garlic.

– Add mushrooms and tomatoes and season with salt/pepper.

– Cook a few mins and add spinach-let start to wilt.

– Add cream, cheese, broth and let simmer.

– Lower heat to low and return salmon. (let cook through)

– If sauce is thickening, add more broth to thin out a bit.

– Add scallions if desired.

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