Tuscan Salmon - MatthewFloyd/Cookbook GitHub Wiki

Ingredients:

• 3 Salmon fillets
• 2 tsp. Olive oil
• 2 T Butter
• 5 cloves Garlic, finely diced
• 1 small Yellow onion, diced
• 1/3 cup Vegetable broth
• 5 oz. Jarred sun-dried tomato in oil, drained or fresh grape tomates cut in half
• 1 3/4 cups Heavy cream
• Salt and pepper, to taste
• 3 cups Baby spinach leaves
• 1/2 cup Grated Parmesan
• 1 T Fresh parsley, chopped

Directions:

Heat the oil in a large skillet or frying pan over medium-high heat. Season the salmon filets on both sides with salt and pepper, then sear in the hot pan flesh-side down for 5 minutes then repeat on the other side, or until salmon is cooked to your liking. Remove from the pan and set aside. Do not clean pan.

In the same pan, melt the butter in the remaining cooking juices over medium heat. Add in the garlic and saute until fragrant (about one minute). Add onion and saute until translucent. Add the sun-dried tomatoes and saute for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly.

Reduce heat to low, add the heavy cream, and bring to a low simmer while stirring often. Season the cream sauce with salt and pepper to taste.

Add baby spinach and allow to wilt in the sauce. Add parmesan cheese, then allow cream sauce to simmer for another minute until cheese melts through.

Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve immediately and garnish with grated parmesan optional.

Notes:

I used brussel sprouts cut in half instead of spinach. I served the salmon over brown rice.