Creamy Tuscan Salmon

Method

1. 01

   Generously salt and pepper both sides of the salmon. Heat a deep sauté pan with about 2 tablespoons of olive oil (add more as needed to cover the base of the pan). When the oil is hot—shimmering but not burning—place the salmon skin side down** and sear for approximately 5 minutes per side, until crisp on top and bottom and cooked through. (Timing may depend on the thickness of the salmon.) Remove from the pan using tongs and set aside on a plate. **Note: I have seared the salmon both skin side down first and skin side up first. Both methods work, though it is easier to flip when searing skin side down first.Alternatively, to make this meal even quicker and use less oil, bake the salmon at 350 degrees Fahrenheit for 15 minutes while preparing the sauce. Then, add the salmon directly to the sauce to finish cooking.

2. 02

   Wipe the saute pan clean as needed (be careful it will be hot!)**, then heat olive oil and butter until shimmering (not burning), and add in onion and garlic and saute 5 minutes. **To make this dish even quicker, use a second saute pan and start the sauce while salmon is searing.

3. 03

   Add cherry tomatoes, sun-dried tomatoes, salt, pepper, and basil. Stir to combine and simmer for about 5 minutes, or until the cherry tomatoes blister. If the tomatoes are not blistering, cover the pan for a few minutes to speed up the process.

4. 04

   Add the vegetable broth and heavy cream. Stir to combine and bring to a gentle simmer. Then, add the Parmesan cheese and fresh spinach, stirring to combine. Let the spinach wilt in the sauce before continuing.

5. 05

   Add the seared salmon back into the sauce. Spoon some sauce over each piece, and let it warm through for 1 to 2 minutes before serving.

6. 06

   Serve alongside roasted potatoes, garlic bread, or a fresh salad, or enjoy it over gluten-free pasta. Enjoy!