INGREDIENTS:
Recipe for 3 to 4 people
- 3 salmon fillets
- 2 teaspoons of olive oil
- 2 tablespoons of butter
- 5 cloves of garlic, diced
- 1 small yellow onion, diced
- 1/3 cup (80 mL) vegetable stock
- 5 ounces (150 g) sun-dried tomatoes in a jar of oil, drained of oil
- 3/4 cup heavy cream
- Salt and pepper to taste
- 3 cups baby spinach
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
INSTRUCTIONS:
Let’s get started the recipe:
To prepare the Creamy Tuscan Garlic Salmon recipe: Heat oil in a large skillet over medium-high heat, season salmon fillets on both sides with salt and pepper and sear in the hot skillet, flesh side first, for 5 minutes per side, or until cooked to your liking. Once the salmon fillets are cooked, remove them from the pan and set aside.
In the same pan, melt the butter in the leftover cooking juices. Add the garlic and fry until fragrant (about one minute). Add the onion and sauté until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes to release their flavors. Finally, pour in the vegetable broth and let the sauce reduce slightly.
Reduce the heat to low, add the heavy cream and bring to a gentle boil, stirring occasionally. Season the cream sauce with salt and pepper to taste.
Add the spinach shoots and let wilt in the sauce and add the parmesan cheese. Simmer the cream sauce for an additional minute until the cheese is melted.
Return grilled salmon fillets to pan; sprinkle with parsley and spoon sauce over each fillet. Serve the creamy garlic Tuscan salmon over steamed vegetables, cauliflower rice or pasta!
