Creamy Tuscan Salmon

READY IN: 20mins

INGREDIENTS

  • 3salmon fillets
  • 2teaspoonsolive oil
  • 2tablespoonsbutter
  • 5garlic cloves, finely diced
  • 1smallyellow onion, diced
  • 13 cupvegetable broth
  • 5ouncessun-dried tomatoes packed in oil, drainedor 5 ounces fresh grape tomatoes
  • 1 34 cupsheavy cream
  • salt, to taste
  • pepper, to taste
  • 3cupsbaby spinach leaves
  • 12 cup grated parmesan cheese
  • 1tablespoonfresh parsley, chopped
  • NUTRITION INFO

    Serving Size: 1 (444) g

    Servings Per Recipe:3

    Calories: 1173.8

    Calories from Fat 788 g 67 %

    Total Fat 87.6 g 134 %

    Saturated Fat 43.6 g 218 %

    Cholesterol 371.5 mg 123 %

    Sodium 765.6 mg 31 %

    Total Carbohydrate20.6 g 6 %

    Dietary Fiber 3.9 g 15 %

    Sugars 1.5 g 5 %

    Protein 78.4 g 156 %

    DIRECTIONS

  • Heat the oil in a large skillet over medium-high heat.
  • Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh side down first, for 5 minutes on each side, or until cooked to your liking.
  • Once salmon filets are cooked, remove them from the pan and set them aside.
  • In the same pan, melt the butter in the remaining cooking juices.
  • Add in the garlic and fry until fragrant (about 1 minute).
  • Add onion and stir fry until translucent.
  • Add the sun-dried tomatoes and fry for 1 to 2 minutes so they release their flavors.
  • Finally, pour in the vegetable broth and allow the sauce to reduce down slightly.
  • Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally.
  • Season the cream sauce with salt and pepper to your taste.
  • Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese.
  • Allow cream sauce to simmer for another minute until cheese melts through.
  • Add the grilled salmon filets back into the pan, sprinkle with the parsley, and spoon the sauce over each filet.
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