- 2 tbsp olive oil
- 4 (170g) salmon fillets
- 3 tbsp. butter
- 3 cloves garlic, crushed
- 225g halved cherry tomatoes
- 60g baby spinach
- 20g freshly grated Parmesan
- 5g chopped herbs basil and parsley
- Lemon wedges
. In a large skillet over medium-high heat, heat oil. Season salmon and cook for about 6 minutes. Flip over and cook 2 minutes more.
Reduce heat and add butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper.
Add spinach. Cook until is beginning to wilt.
Stir in double cream, Parmesan, and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
Garnish with herbs and lemon
Serve and enjoy
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