A delicious and easy salmon recipe that has a smooth, silky sauce and the fresh pop of cherry tomatoes and fresh basil.
SERVES 4
2 tbsp. extra-virgin olive oil
4 (6-oz) salmon fillets, patted dry with paper towels
Kosher salt
Freshly ground black pepper
3 tbsp. unsalted butter
3 cloves garlic, minced
1 1/2 cups halved cherry tomatoes
2 cups baby spinach
1/2 cup heavy cream
1/4 cup Parmesan
1/4 cup chopped basil, plus more for garnish
Lemon wedges, for serving (optional)
In a large skillet over medium-high heat, heat oil. Season the salmon all over with salt and pepper. When the oil is shimmering but not smoking, add the 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 the butter has melted, stir in the garlic and cook until fragrant, about 1 minute. Add the cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add the spinach and cook until the spinach is beginning to wilt.
Stir in the heavy cream, parmesan and herbs and bring the mixture to a simmer. Reduce the heat to low and simmer until the sauce is slightly reduced, about 3 minutes.
Return the salmon back to skillet and spoon over the sauce. Simmer until the salmon is cooked through, about 3 minutes more.
Garnish with more herbs and squeeze the lemon on top before serving.