Creamy Tuscan Salmon

By Stephcooksstuff · 25 min

Ingredients

Instructions

1. Pat the salmon skin dry with paper towel, rub the skin with olive oil and sprinkle rock salt over the top.
2. Heat the pan to medium-high. Once hot, place the salmon skin side down and reduce the heat to medium.
3. Press each piece with a flat spatula for about 10 seconds while it cooks skin side down, until the salmon is cooked about three-quarters of the way through and the skin is crisp, about 4 to 5 minutes.
4. Flip the salmon and cook for a further minute skin side up, then transfer to a plate to rest.
5. In the same pan, melt the butter and gently sauté the crushed garlic and diced brown onion, stirring so they don't burn.
6. Pour in the chopped sundried tomatoes, then add the thickened cream.
7. After 5 minutes the sauce should be reduced. Stir in the baby spinach, then take the pan off the heat.
8. Return the salmon to the pan off the heat for a few minutes to warm through, then stir in the parsley leaves.
9. Season with salt and pepper to taste.

Summarized from Stephcooksstuff's video. Watch it for the details.