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Sophie Bennett

Restaurant-Style Creamy Salmon at Home

Pan-seared salmon in a rich Tuscan-style cream sauce with garlic, spinach, tomatoes, and parmesan cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets about 6 oz each
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 6 cloves garlic minced
  • 18 oz cherry tomatoes
  • 3 oz spinach
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese grated
  • 1 tsp dried basil
  • 1/2 bunch fresh basil for finishing
  • 2 1/2 tsp kosher salt adjust to taste
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper optional

Method
 

  1. Season salmon with salt, black pepper, and a little olive oil.
  2. Heat olive oil in a pan and sear salmon until golden on both sides, then remove and set aside.
  3. In the same pan, melt butter and sauté garlic until fragrant.
  4. Add cherry tomatoes and cook until they soften and begin to burst.
  5. Stir in heavy cream, parmesan, dried basil, and cayenne pepper, then simmer gently until slightly thickened.
  6. Add spinach and cook until just wilted.
  7. Return salmon to the pan and spoon sauce over it, then finish with fresh basil and serve.

Notes

Don’t overcook the salmon or it will dry out quickly. Keep heat low when adding cream to prevent splitting. Best served immediately with pasta, rice, or bread.