Tuscan butter salmon served over rice is another of my salmon-over-rice dinner recipes that are super simple, but looks really impressive. Feel free to sub out the rice for pasta, but I prefer rice in this case. I generally buy a bag of prewashed baby spinach and look for salmon fillets that are consistent in thickness to ensure even cooking. This is sublime served with a glass of chardonnay.
For another delicious salmon recipe, try my creamy salmon pasta.
Prep Time 10 minutes
Cook Time 35-40 minutes
Serves 4
Ingredients
2 tbsp olive oil
4 (6-oz) salmon fillets, patted dry with paper towels
Kosher salt
Freshly ground black pepper
3 tbsp butter
3 cloves garlic, minced
1 1/2 c halved cherry tomatoes
2 c baby spinach
1/2 c heavy cream
1/4 c freshly grated Parmesan
Preparation
In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When your oil is shimmering, but not smoking, add salmon skin side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more, then transfer to a plate.
Reduce heat to medium and add butter. When the butter has melted, stir in garlic and cook until fragrant, about 30 seconds, then add cherry tomatoes and season with salt and pepper. Cook until the tomatoes are beginning to burst, then add spinach. Cook until the spinach begins to wilt.
Stir in heavy cream and parmesan and bring the mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return your salmon back to the skillet and spoon the sauce over top. Simmer until salmon is cooked through, about 3 minutes more.
I love eating this Tuscan butter salmon over rice with a crisp green side salad and a glass of well-chilled chardonnay.