one skillet tuscan parmesan salmon
30 minutes to dinner glory.
Ingredients
- 1 1/2 lb salmon
- 3 tbsp all purpose flour
- 2 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 tsp lemon zest
- 1/2 cup sundried tomatoes, drained
- 2 cups fresh spinach
- 1 cup heavy whipping cream
- 1/2 cup fresh parmesan cheese, grated
Instructions
- Heat 2 tablespoons olive oil in a skillet over medium heat.
- Pat the salmon very dry with paper towels. Sprinkle the flour onto a flat plate. Season the salmon with salt and pepper, then dredge in the flour. Place skin-side down into the pan and sear 4-5 minutes. Flip, and sear an additional 3-4 minutes until crispy and easily removed from the skillet. Move to a plate.
- Melt the butter in the pan, then stir in the garlic cloves and lemon zest until fragrant, about 30-60 seconds. Pour in the wine and simmer until reduced, about 1-2 minutes. Add the sundried tomatoes, spinach, and heavy cream. Simmer a minute or two until the spinach wilts, stirring. Stir in the parmesan. Taste and adjust salt and pepper as desired.
- Slide the salmon filets and any juices into the skillet. Base until warmed through for a couple minutes.
- Divide onto plates and serve with rice, mashed potatoes, or polenta, as desired. Garnish with fresh basil.