One of the most unbelievably delicious salmon dishes I have ever had. My friend, Sue Paist, sent me this recipe. I am a fan of salmon, but sometimes I get tired of the same ole’ lemon/grilled. When she sent this recipe my way, I literally ate it for three days – and still wanted more. The tomato-ey cream with parmesan is unbelievably dreamy. The spinach makes you not feel so guilty, but add it on top of fresh-squeezed lemons in some rice mixed with some toasted almonds, you have yourself an incredible meal.
Tuscan Salmon Florentine
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 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.