Pan Seared Salmon


2 tbspgarlic-flavored olive oil
500 gskin-on salmon fillets
1 tbspbutter
3 clovesgarlic minced
300 ghalved cherry tomatoes
200 gbaby spinach
100 gmascarpone
100 mlcream
60 ggrated parmesan cheese
2 tbspchopped fresh basil
1 tbspchopped fresh parsley


Heat olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper and transfer to the skillet, skin-side up. Cook for about 7 to 8 minutes, or until browned and cooked about three quarters of the way through. Flip over and cook for 2 more minutes more; remove from skillet and set aside. Add butter to skillet and melt over medium heat. Stir in garlic and cook for 1 minute. Add cherry tomatoes and season with salt and pepper. Continue to cook for 1 to 2 minutes, or until tomatoes begin to soften. Stir in spinach and cook for 1 minute, or until spinach is beginning to wilt. Stir in evaporated milk, parmesan cheese, basil, and parsley; bring to a simmer. Reduce heat to low and cook for 2 minutes. Add salmon back to skillet and continue to cook for 3 minutes, or until salmon is heated through. Remove from heat. Spoon sauce over each fillet.

Serve with penne or other kind of pasta.

Last modified 11 months ago Last modified on Apr 20, 2020 9:53:07 PM