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Pan full of creamy tuscan butter salmon fillets

Tuscan Butter Salmon

Prep Time:
18 Minutes
Cook Time:
15 Minutes
Serves Up To:
4 Servings

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
  • 1/4 cup freshly grated Parmesan cheese (or dairy-free 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. 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.


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

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

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

    4. 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.

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

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

    Made with these products:

    Shelf Stable Unsweetened Original Almondmilk
    Shelf Stable Unsweetened Original Almondmilk
    Unsweetened Original Almondmilk
    Unsweetened Original Almondmilk
    Extra Creamy Original Almond Breeze Almondmilk
    Extra Creamy Almondmilk