Tuscan Butter Salmon
Prep Time
18
Minutes
Cook Time:
15
Minutes
Difficulty:
Medium
Serves Up To:
4
Servings
Nutrition Information
Calories | 544 |
---|---|
Sodium | 627.8mg |
Dietary Fiber | 1.4g |
---|---|
Sugars | 1.6g |
Protein | 37.8g |
Ingredients
2 tablespoons extra-virgin olive oil
4 (6-ounce) salmon fillets, patted dry with paper towels
kosher salt and freshly ground black pepper
3 tablespoons butter
3 cloves garlic, minced
1½ cups halved cherry tomatoes
2 cups baby spinach
3/4 cup Almond Breeze® Shelf Stable Unsweetened Original Almondmilk
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped herbs (such as basil and parsley), plus more for garnish
1 tablespoon cornstarch
lemon wedges, for serving (optional)
Directions
- 1
Heat oil in a large skillet over medium-high heat.
- 2
Season salmon on both sides with salt and black pepper.
- 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
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
Add cherry tomatoes to garlic and season with salt and black pepper; cook until tomatoes are beginning to soften, 2 to 3 minutes.
- 6
Mix spinach into tomato mixture; cook until spinach is beginning to wilt, 1 to 2 minutes.
- 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
Return salmon to skillet and spoon sauce over it; simmer until salmon is cooked through, about 3 minutes more.
- 9
Garnish salmon with more herbs and squeeze lemon on top before serving.
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