Tuscan Butter Salmon
This deliciously rich salmon dish is perfect with seasonal greens.
Ingredients
- 560 g salmon fillets 2 packs
- salt and pepper to taste
- 3 tbsp butter
- 3 garlic cloves crushed
- 150 g cherry tomatoes halved
- 200 g spinach
- 200 ml double cream
- 100 g grated parmesan
- 50 g basil chopped
- 50 g parsley chopped
- 1 lemon
Instructions
- Preheat the oven to 180°C fan / 200°C / Gas mark 6
- Pat salmon fillets dry with paper towel, then season with salt and pepper. Place onto baking tray and seal with tin foil. Place into oven for 15-20 minutes, until cooked through.
- Meanwhile, melt the butter in a pan then stir in the garlic and cook for a minute. Add cherry tomatoes and season with salt & pepper. Cook until tomatoes are beginning to burst, then add spinach. Continue to cook until spinach is beginning to wilt.
- Stir through the double cream, parmesan and herbs and bring to a simmer. Reduce heat to low and continue to simmer until the sauce is slightly reduced, around 6 minutes.
- Plate the salmon and spoon over the sauce. Garnish with herbs and a squeeze of lemon. Serve with new potatoes or steamed seasonal vegetables.
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