Writing a blog means, amongst other things, spending lots of time on social media. I honestly get sidetracked by funny memes a lot, but every once in a while I stumble onto a recipe that looks just scrumptious to me. And so did the following recipe. I like all the ingredients, so I was excited to see all of them combined in a yummy dish! This one is easy as pie, so come cook with me!
What you’ll need:
What you’ll need:
- 4 (6 oz) salmon fillets
- 2 tbsp extra virgin olive oil
- 3 tbsp butter
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 (10 oz) package frozen spinach
- 1/2 cup heavy cream
- 1/2 cup freshly grated parmesan
- 1 tsp dried basil
- salt and pepper to taste
Pat the salmon fillets dry with a paper towel, then season with salt and pepper. Heat the oil in a large skillet. When the oil is hot, cook the salmon skin side up for about 6 minutes, then turn over and cook for another 2 minutes. Set aside.
Reduce the heat and add the butter. Stir in garlic and cook for 1 minute. Add cherry tomatoes and season with salt and pepper. Cook for 3 minutes.
Add spinach and cook til properly incorporated into the garlic and tomatoes. Stir in heavy cream, Parmesan and basil. Simmer for about 3 minutes. Add salt to taste. Return salmon back to skillet and spoon sauce and vegetables over the fillets. Cook for another 3 minutes. Serve with rice.
Bon Appétit!