Creamy Tuscan Garlic Salmon
Ingredients:
4 (6-ounce) salmon fillets
Salt and pepper, to taste
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 cup cherry tomatoes, halved
2 cups baby spinach
1 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Lemon wedges, for serving
Instructions:
Season the salmon fillets with salt and pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the salmon fillets to the skillet, skin-side down, and cook for about 4-5 minutes per side, or until cooked through and browned on the outside. Remove the salmon from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and cook for about 1 minute, or until fragrant.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes, or until they start to soften.
Stir in the baby spinach and cook for another 1-2 minutes, or until wilted.
Pour in the heavy cream and bring the mixture to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.
Stir in the grated Parmesan cheese until melted and smooth.
Return the salmon fillets to the skillet, nestling them into the sauce. Cook for another 2-3 minutes, or until the salmon is heated through.
Sprinkle chopped fresh basil over the top of the salmon and sauce.
Serve the creamy Tuscan garlic salmon immediately, with lemon wedges on the side for squeezing over the top.