Creamy Tuscan Salmon
Ingredients
Scale
- 5 salmon fillets (preferrabley with skin off)
- 2 tsp olive oil
- 2 tbsp butter
- 6 cloves garlic, minced
- 1 white onion, chopped
- 1/4 cup sliced sun-dried tomato, drained of oil
- 1 cup all purpose cream
- 3/4 cup nonfat milk
- Salt and pepper
- 2 cups baby spinach leaves
- 1/2 cup grated Parmesan cheese
- 2 tbsp lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoons of water (optional)**
- chopped fresh parsley and lemon wedges, for garnish
Instructions
- Season your salmon fillet with salt and pepper.
- Heat oil and butter in a non-stick skillet and fry salmon on both sides for 2-3 minutes each or until cooked to your liking. Remove from pan and set aside.
- In the same pan, sauté onion and garlic until onion becomes translucent. Add the sundried tomatoes and fry for a couple of minutes.
- Reduce to low heat and pour in the all-purpose cream and milk. Bring to a low simmer while stirring occasionally.
- Add the spinach leaves and let it wilt in the sauce. Add grated parmesan cheese and stir.
- If you find the sauce too thick, you can add milk or water. If it’s too thin,you can add the cornstarch slurry to thicken it.
- Add the salmon back in the pan and bring to a simmer. Drizzle with lemon juice.
- Serve over pasta, rice, or steamed vegetables. Garnish with chopped parsley and a lemon wedge before serving.
Find it online: https://www.thepeachkitchen.com/2018/04/creamy-tuscan-salmon/