Tuscan Butter Salmon

Directions

1. 1

   Heat oil in a large skillet over medium-high heat.

2. 2

   Season salmon on both sides with salt and black pepper.

3. 3

   Add salmon skin-side up to oil when it is shimmering but not smoking, and cook until deeply golden, about 6 minutes. Flip salmon over and cook 2 minutes more; transfer to a plate.

4. 4

   Reduce heat to medium and add butter to the same skillet. Stir garlic into the melted butter and cook until fragrant, about 1 minute.

5. 5

   Add cherry tomatoes to garlic and season with salt and black pepper; cook until tomatoes are beginning to soften, 2 to 3 minutes.

6. 6

   Mix spinach into tomato mixture; cook until spinach is beginning to wilt, 1 to 2 minutes.

7. 7

   Stir almond milk, Parmesan cheese, herbs, and cornstarch into spinach mixture and bring to a simmer. Reduce heat to low and simmer until sauce is slightly reduced and thicker, about 3 minutes.

8. 8

   Return salmon to skillet and spoon sauce over it; simmer until salmon is cooked through, about 3 minutes more.

9. 9

   Garnish salmon with more herbs and squeeze lemon on top before serving.