Ingredients
Scale
- 4 salmon fillets, skin removed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Season the salmon fillets with salt, pepper, and Italian seasoning. Heat a large skillet over medium-high heat with 1 tablespoon of olive oil. Cook salmon for 4-5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add remaining olive oil. Sauté minced garlic until fragrant, about 1 minute. Add cherry tomatoes and cook until they burst, about 2 minutes. Stir in spinach and cook until wilted.
- Pour in heavy cream, stirring to combine. Add Parmesan cheese and cook on low until the sauce thickens slightly, about 3-4 minutes. Season with salt and pepper.
- Return salmon to the skillet, spooning sauce over. Simmer for 2 minutes to meld flavors.
Notes
- Store leftovers in an airtight container for up to 2 days in the refrigerator. Reheat gently on the stovetop, avoiding microwaves to prevent sauce separation.
- Pair this dish with cooked pasta, rice, or crusty bread. For a lighter meal, serve with roasted vegetables or a green salad. Garnish with fresh basil or parsley for an extra touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fillet (approx. 150g)
- Calories: 450 kcal Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 125mg