No fancy story required, this was just delicious.
Recipe
- 1 lb salmon with skin on, cut into fillets
- 1/2 cup grape tomatoes
- 3-5 garlic cloves, minced
- 1-2 cups spinach (will wilt down)
- 1-1.5 cups heavy cream (I used more then the original recipe called for)
- 1/4 bunch of Parsley, chopped
- 3 tablespoons unsalted butter
- Olive Oil
- Salt & Pepper
- Lemon
- In a large skillet heat oil over medium high heat until oil starts to shimmer but not smoking.
- Once skillet is hot add salmon, skin side up until Salmon has some nice color, about 6 min or so. (Pro tip - don’t touch salmon until you are ready to flip it). Then flip and sear for 2 minutes or so, then remove from skillet and set aside.
- Turn heat down to medium, add butter and garlic. Stir for about 1 min, then add tomatoes, season with salt and pepper, and cook for another 2 minutes or so until they just start to burst.
- Add spinach, season with salt and pepper, and cook until wilted down, about 2-3 minutes.
- Add cream, parsley, salt and pepper, and the zest from 1/2 a lemon. Bring to a quick boil, stirring occasionally - about 3 minutes until sauce has slightly started to reduce.
- Add salmon, skin side down, back to skillet and spoon sauce over. Cook until salmon is cooked throughout - about 2-3 minutes more.
- Plate and top with a sprinkle of fresh parsley, squeeze of lemon juice and enjoy!
