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Tuscan SalmonTuscan Salmon
Tuscan Salmon
Tuscan Salmon
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Recipe - Bay Shore King Kullen
salmon
Tuscan Salmon
Prep Time10 Minutes
Servings4
0
Ingredients
4 (6 oz) salmon fillets
2 Tbsp extra-virgin olive oil
Kosher salt
Black pepper, freshly ground
3 Tbsp butter
4 cloves garlic, minced
1.5 cherry tomatoes, sliced in half
2 c baby spinach
1/2 c heavy cream
1/4 c freshly grated Parmesan cheese
1/8 c chopped basil, plus more for garnish
1/8 c chopped parsley, plus more garnish
lemon, sliced into wedges
Directions
  1. Heat oil in large skillet over medium-high heat.  While oil is heating, pat salmon dry with paper towels and season on both sides with salt and pepper.  When oil is heated, add salmon (skin-side up) and cook until deeply golden, about 5-6 minutes.  Flip over and cook 2 more minutes.  Transfer to a plate and cover with foil to keep warm.
  2. Reduce heat to medium and add butter.  When butter has melted, add garlic and cook until fragrant (about 1 minute).  Watch carefully, so it does not burn.  
  3. Add cherry tomatoes and season with salt and pepper.  Cook until tomatoes are beginning to burst, and then add the spinach.  Cook until spinach begins to wilt (1-2 minutes).
  4. Stir in heavy cream, cheese, and herbs and allow to simmer.  Once simmering, reduce heat to low and simmer until slighly reduced (about 3 minutes).
  5. Return salmon to skillet and spoon sauce over it.  Simmer until salmon is cooked through (about 2 more minutes).
  6. Garnish with more herbs and squeeze lemon on top prior to serving.
10 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 (6 oz) salmon fillets
Not Available
2 Tbsp extra-virgin olive oil
Food Club Olive Oil, Extra Virgin
Food Club Olive Oil, Extra Virgin, 51 Fluid ounce
$22.99$0.45/fl oz
Kosher salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce, 26 Ounce
$2.19$0.08/oz
Black pepper, freshly ground
Badia Black Pepper Ground 2 oz
Badia Black Pepper Ground 2 oz, 2 Ounce
$2.49$1.25/oz
3 Tbsp butter
Food Club Butter, Sweet Cream, Unsalted
Food Club Butter, Sweet Cream, Unsalted, 4 Each
$4.99$1.25 each
4 cloves garlic, minced
Garlic Bulbs, 0.13 Pound
Garlic Bulbs, 0.13 Pound, 0.13 Pound
$0.65 avg/ea$4.99/lb
1.5 cherry tomatoes, sliced in half
Not Available
2 c baby spinach
Produce Baby Spinach Clamshell
Produce Baby Spinach Clamshell, 5 Ounce
$3.99$0.80/oz
1/2 c heavy cream
Tuscan Heavy Cream
Tuscan Heavy Cream, 1 Pint
$4.39$4.39/pt
1/4 c freshly grated Parmesan cheese
Kraft Grated Parmesan Cheese, 3 oz
Kraft Grated Parmesan Cheese, 3 oz, 3 Ounce
$3.49$1.16/oz
1/8 c chopped basil, plus more for garnish
Goodness Gardens Clip Strip Basil
Goodness Gardens Clip Strip Basil, 1 Each
$3.99
1/8 c chopped parsley, plus more garnish
Parsley Italian
Parsley Italian, 1 Each
$0.99 was $1.79
lemon, sliced into wedges
Lemon
Lemon, 1 Each
$0.66

Directions

  1. Heat oil in large skillet over medium-high heat.  While oil is heating, pat salmon dry with paper towels and season on both sides with salt and pepper.  When oil is heated, add salmon (skin-side up) and cook until deeply golden, about 5-6 minutes.  Flip over and cook 2 more minutes.  Transfer to a plate and cover with foil to keep warm.
  2. Reduce heat to medium and add butter.  When butter has melted, add garlic and cook until fragrant (about 1 minute).  Watch carefully, so it does not burn.  
  3. Add cherry tomatoes and season with salt and pepper.  Cook until tomatoes are beginning to burst, and then add the spinach.  Cook until spinach begins to wilt (1-2 minutes).
  4. Stir in heavy cream, cheese, and herbs and allow to simmer.  Once simmering, reduce heat to low and simmer until slighly reduced (about 3 minutes).
  5. Return salmon to skillet and spoon sauce over it.  Simmer until salmon is cooked through (about 2 more minutes).
  6. Garnish with more herbs and squeeze lemon on top prior to serving.