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  • 2 T. olive oil
  • 3 (6-oz) salmon fillets, patted dry with paper towels
  • Kosher salt
  • Freshly ground black pepper
  • 3 T. butter
  • small container mushrooms
  • 3 minced garlic cloves
  • 1½ c. halved Cherub salad tomatoes
  • 2 c. baby spinach
  • ¼ c. heavy cream
  • ½ c. freshly grated Parmesan
  • handful chopped scallions
  • ½ c. chicken stock
  1. Heat oil in large skillet on med-high
  2. Season salmon generously with salt, pepper, paprika and cook until golden on the first side.
  3. Flip, season again and cook until golden.
  4. Remove to a plate.
  5. Lower heat and add butter. Add garlic.
  6. Add mushrooms and tomatoes and season with salt/pepper.
  7. Cook a few mins and add spinach-let start to wilt.
  8. Add cream, cheese, broth and let simmer.
  9. Lower heat to low and return salmon. (let cook through)
  10. If sauce is thickening, add more broth to thin out a bit.
  11. Add scallions if desired.

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