Tuscan Salmon

Instructions

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1. 1 Gather your ingredients.
2. 2 First, portion salmon into roughly ¼ lb pieces, or whatever serving size you need for your family or meal prep for the week. Remove the skin if you buy skin-on salmon. Rub salmon with ½ Tbsp olive oil and sprinkle ¼ tsp salt and ⅛ tsp black pepper. Let it sit on the counter at room temperature while you prep the tomatoes.
3. 3 Seed and dice tomatoes. You could leave the seeds if you want to!***
4. 4 Dice the onion.
5. 5 Add remaining olive oil, butter, onion, Italian herbs, and dried basil to your skillet and sauté until onions are soft over medium-high heat, about 5 min.
6. 6 Reduce heat to medium. Add minced garlic and tomatoes and stir, sauté for 2 minutes until fragrant.
7. 7 Move veggies to the side and sear the salmon fillets in the middle of the pan.
8. 8 Flip salmon after 2-3 minutes and cook for another 2-3 minutes. Remove the salmon from the pan and set off to the side on a plate, covered.****
9. 9 Deglaze the pan with vegetable broth.
10. 10 Add frozen spinach (squeezed and rinsed).
11. 11 Stir in room temperature heavy cream and simmer for another 8-10 minutes.
12. 12 Then add ¼ tsp salt, ⅛ tsp black pepper, grated Parmesan cheese, and minced parsley. Combine to melt the cheese into the sauce.
13. 13 Add the salmon back to the skillet until warmed through. Enjoy!