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Ingredients
Scale
- 1.20 lb. salmon
- 1 tbsp olive oil (divided)
- ¼ tsp salt
- ⅛ tsp black pepper (freshly cracked)
- 2 tbsp salted butter
- 1 onion (diced, (6 oz.))
- 1½ tsp italian herb blend
- 1 tsp dried basil
- 2 garlic cloves (minced, (2 tsp))
- 3 roma tomatoes (diced)
- 1 cup vegetable broth
- ¼ cup frozen spinach (squeezed and rinsed)
- ¾ cup heavy cream (room temperature)
- ¼ tsp salt
- ⅛ tsp black pepper (freshly cracked)
- 2 oz. parmesan cheese (grated, (about ¼ cup))
- ½ tbsp fresh parsley (minced)
Instructions
- Gather your ingredients.
- Portion salmon into roughly ¼ lb pieces; remove the skin if necessary. Rub salmon with ½ tbsp olive oil, salt, and pepper. Let it sit at room temperature.
- Seed and dice the tomatoes.
- Dice the onion.
- In a skillet, heat remaining olive oil, butter, onion, Italian herbs, and dried basil over medium-high heat; sauté until onions are soft, about 5 minutes.
- Reduce heat to medium, add minced garlic and tomatoes, and stir for 2 minutes until fragrant.
- Push veggies to the side and sear salmon fillets in the middle for 2-3 minutes; flip and cook for another 2-3 minutes before removing the salmon to a plate.
- Deglaze the pan with vegetable broth.
- Add frozen spinach and stir in heavy cream, simmer for 8-10 minutes.
- Stir in salt, black pepper, Parmesan cheese, and minced parsley until the cheese melts into the sauce.
- Add salmon back to the skillet and heat through.
Notes
Feel free to adjust the spices according to your taste preferences.
Make sure to use room temperature heavy cream for a smoother sauce.
Serves perfectly with a side of crusty bread or pasta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 482
- Sugar: 3g
- Sodium: 756mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 125mg