Ingredients
- 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
Instructions
- Heat oil in large skillet on med-high
- Season salmon generously with salt, pepper, paprika and cook until golden on the first side.
- Flip, season again and cook until golden.
- Remove to a plate.
- Lower heat and add butter. Add garlic.
- Add mushrooms and tomatoes and season with salt/pepper.
- Cook a few mins and add spinach-let start to wilt.
- Add cream, cheese, broth and let simmer.
- Lower heat to low and return salmon. (let cook through)
- If sauce is thickening, add more broth to thin out a bit.
- Add scallions if desired.