Ingredients

The following ingredients have 5 Servings
  • 2 Tbsp extra virgin olive oil
  • 6 oz salmon filet
  • sea salt, (to taste)
  • ground black pepper, (to taste)
  • ½ lemon, (sliced in wedges for serving)
  • 2 Tbsp unsalted butter
  • 3 cloves garlic, (minced)
  • 1 cup cherry tomatoes, (halved)
  • 2 cups baby spinach
  • sea salt, (to taste)
  • black pepper, (to taste)
  • ½ cup half & half
  • ¼ cup parmesan cheese, (shredded)
  • ¼ cup fresh parsley, (and dill, chopped)

Instruction

  • Heat oil in a large skillet over medium-high heat. Season the salmon with salt and pepper. Sear salmon on both sides, about 4 minutes each side. It should have a golden color. Remove the salmon from the skillet.
  • For the Butter Sauce:Reduce the heat to medium and add butter. As soon as the butter has melted, add garlic, stir for one minute, and then add the tomatoes.
  • Add a pinch of salt and pepper. Cook for 2 minutes, then add spinach. Cook until spinach wilts.
  • Stir in half & half, parmesan cheese, and herbs. Cook for another 4 minutes.
  • Add salmon back into the skillet. On low heat, simmer for another 5 minutes or until salmon is cooked through.
  • Squeeze lemon wedge onto salmon.
  • Garnish with more herbs (if desired) when serving.