Salmon with Creamy Parmesan Sauce, Tomatoes, and Spinach

  • 2 tablespoons olive oil
  • 4 (4-ounces each) skin-on salmon fillets
  • salt and ground black pepper to taste
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 2 cups grape tomatoes
  • 1 bag (6 ounces) baby spinach
  • 1/2 cup low fat evaporated milk
  • 1/4 cup grated parmesan cheese
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season salmon fillets with salt and pepper and transfer to the skillet, skin-side up.
  3. Cook for about 7 to 8 minutes.
  4. Flip over and cook for 2 more minutes more; remove from skillet and set aside.
  5. Add butter to skillet and melt over medium heat.
  6. Stir in garlic and cook for 1 minute.
  7. Add cherry tomatoes and season with salt and pepper.
  8. Continue to cook for 1 to 2 minutes, or until tomatoes begin to soften.
  9. Stir in spinach and cook for 1 minute, or until spinach is beginning to wilt.
  10. Stir in evaporated milk and parmesan cheese and bring to a simmer.
  11. Reduce heat to low and cook for 2 minutes.
  12. Add salmon back to skillet and continue to cook for 3 minutes, or until salmon is heated through.
  13. Remove from heat.
  14. Spoon sauce over each fillet and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *