Creamy Tuscan Salmon
Savor Italian magic at home with our Creamy Tuscan Salmon Recipe.
Pan-fried to perfection, it's bathed in a luscious garlic butter spinach and sun-dried tomato cream sauce.
You won’t believe how easy and fast it is to cook salmon this way!!
Pan-fried to perfection, it's bathed in a luscious garlic butter spinach and sun-dried tomato cream sauce.
You won’t believe how easy and fast it is to cook salmon this way!!
Ingredients:
2 salmon fillets
Sea salt
Pepper
2 tbsp OKI Organic Extra Virgin Olive Oil
1 tbsp butter
3 cloves garlic
½ yellow onion
100g cherry tomato
Baby spinach
60ml chicken stock
200ml heavy cream
4 tbsp freshly grated parmesan cheese
Parsley
1 tbsp parmesan cheese powder
Sea salt
Pepper
2 tbsp OKI Organic Extra Virgin Olive Oil
1 tbsp butter
3 cloves garlic
½ yellow onion
100g cherry tomato
Baby spinach
60ml chicken stock
200ml heavy cream
4 tbsp freshly grated parmesan cheese
Parsley
1 tbsp parmesan cheese powder
Featured Products:
OKI Organic Extra Virgin Olive OilCooking Instructions
1. Season salmon all over with sea salt and pepper.
2. Heat OKI ORGANIC Extra Virgin Olive Oil in a pan over medium heat. When the oil is shimmering but no smoking, add salmon and cook until deeply golden, about 5 minutes. Flip over and cook 2 minutes more. Then transfer to a plate.
3. In the same frying pan, melt the butter. Stir in minced garlic and diced yellow onion, cook until fragrant. Then add in cherry tomatoes and season with salt and pepper.
4. Cook until the cherry tomatoes begin to burst. Stir in chicken stock, cooking cream, parmesan and parsley, and bring mixture to a simmer, then add in spinach to wilt. Reduce heat to low and simmer until sauce become thicker, about 3 minutes.
5. Put in the cooked salmon and spoon over the sauce. Simmer until the salmon is cooked through, about 3 minutes.
6. Garnish with parmesan cheese powder and parsley before serving.
2. Heat OKI ORGANIC Extra Virgin Olive Oil in a pan over medium heat. When the oil is shimmering but no smoking, add salmon and cook until deeply golden, about 5 minutes. Flip over and cook 2 minutes more. Then transfer to a plate.
3. In the same frying pan, melt the butter. Stir in minced garlic and diced yellow onion, cook until fragrant. Then add in cherry tomatoes and season with salt and pepper.
4. Cook until the cherry tomatoes begin to burst. Stir in chicken stock, cooking cream, parmesan and parsley, and bring mixture to a simmer, then add in spinach to wilt. Reduce heat to low and simmer until sauce become thicker, about 3 minutes.
5. Put in the cooked salmon and spoon over the sauce. Simmer until the salmon is cooked through, about 3 minutes.
6. Garnish with parmesan cheese powder and parsley before serving.
