Tuscan Butter Salmon
Bring the flavors of Tuscany into your kitchen with this butter salmon recipe great for weeknight dinners. Butter and garlic are cooked with spinach and tomatoes in this dairy-reduced version of a cream sauce made with almond milk for pan-fried salmon. Serve a crusty bread alongside this dish with a glass of wine for the complete experience.
- 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® 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)
- Heat oil in a large skillet over medium-high heat.
- Season salmon on both sides with salt and black pepper.
- 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.
- Reduce heat to medium and add butter to the same skillet. Stir garlic into the melted butter and cook until fragrant, about 1 minute.
- Add cherry tomatoes to garlic and season with salt and black pepper; cook until tomatoes are beginning to soften, 2 to 3 minutes.
- Mix spinach into tomato mixture; cook until spinach is beginning to wilt, 1 to 2 minutes.
- 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.
- Return salmon to skillet and spoon sauce over it; simmer until salmon is cooked through, about 3 minutes more.
- Garnish salmon with more herbs and squeeze lemon on top before serving.