Tuscan Butter Salmon

Prep Time



Cook Time:





Serves Up To:



Nutrition Information

Dietary Fiber1.4g


  • 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)


  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.

Made with these products:

Shelf Stable Unsweetened Original Almondmilk Photo

Shelf Stable Unsweetened Original Almondmilk

View Product
Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

View Product

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