Tuscan Salmon

We described the desire for this recipe already in our Tuscan Chicken. The recipes are identical with the exception of the protein. Both are drool worthy and so damn good!

Ingredients

• 2-4 Salmon Fillets, boneless and skinless

• 1-2 Cups Spinach

• 1/2 Cup Cream

• 1/2 Cup Parmesan Cheese, grated

• 1/2 Jar Sundried Tomatoes, drained from oil and chopped

• 3 Tbsp. Butter

• 6 Cloves of Garlic, minced

• 2-3 Tsp. Tuscan EVOO Oil

• 2-3 Tsp. Salt

• 2-3 Tsp. Pepper

• 1-2 Tsp. Oil from the Jar of Sun-dried Tomatoes

• 1-2 Tsp. Garlic Powder

Directions

• Season the salmon fillets with salt, pepper and garlic powder, both sides of the salmon. In a large skillet, melt the butter, add in 1/2 of the tuscan oil and and the sun-dried oil then add in the seasoned salmon.

• Cook salmon, flipping half way through, about 15-20 minutes total or until the salmon has been cooked fully through. Ensure there is some nice browning on both sides.

• Remove the salmon from the pan and set aside on a plate. Using the same pan, add in the garlic to the pan and fry until fragrant, about 1 minute. Add in the oregano and sun-dried tomatoes as well as the remaining tuscan oil. Add salt, pepper or garlic powder as needed to get the desired flavoring.

• Slowly add in the cream and the parmesan cheese and allow to simmer about 3-4 minutes. Add in the spinach and allow to simmer a few more minutes or until the spinach is properly wilted.

• Add the salmon back in, reheat about 3-5 minutes then garnish with fresh parsley and serve with rice or pasta!

MAKE IT EASY - Find a tuscan style alfredo type sauce to use instead of making it.

MAKE IT EXTRA - Cook it in a castiron pan and place in the oven, add a little sprinkle of parmesan cheese and allow it to get a light browning.