Tuscan Butter Salmon Recipe
This Tuscan butter salmon recipe will help you make a tasty meal in just a few simple steps. It’s also quick to make, too.
Servings: 4 servings
- 20 oz boneless salmon 4 fillets
- 1/2 tsp salt divided
- 1/2 tsp ground black pepper divided
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 tsp garlic minced
- 2 oz spinach
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 0.5 oz parmesan cheese grated
- 4 oz cherry tomatoes finely chopped
- 2 tbsp basil sliced
- 1 tsp lemon juice
- 13.5 oz cooked rotini from around 2 cups dry rotini
- 1 tbsp parsley minced
Rub 20 oz salmon fillets with 1/4 tsp salt and 1/4 tsp pepper.
Heat 1 tbsp olive oil in a large skillet. Sear the salmon fillets skin-side down for 2 minutes, then flip and cook for another 2 minutes.
Take the fillets out of the skillet and place them on a dish. Add 1 tbsp butter, 2 tsp garlic to the skillet and when it’s fragrant, add 2 oz spinach to cook for 2 minutes.
Add 1/2 cup milk, 1/4 cup heavy cream, 1/4 tsp salt, 1/4 tsp pepper, 0.5 oz parmesan, 4 oz chopped tomatoes, and 2 tbsp basil. Stir around, and add the seared fillets in. Simmer for 5 minutes. This softens the tomatoes and allows the spinach, salmon to absorb flavors.
Drizzle in 1 tsp lemon juice and cook for 1 minute. We don’t add lemon juice in too soon, as cooking it for a long time makes it bitter.
Serve: place cooked rotini in the middle of your serving plate. Put one fillet on top, and portion out the sauce and spinach to drizzle over. Sprinkle with parsley.
Serving: 1serving | Calories: 491kcal | Carbohydrates: 34g | Protein: 40g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 103mg | Sodium: 498mg | Potassium: 783mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1893IU | Vitamin C: 13mg | Calcium: 118mg | Iron: 2mg