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Creamy Garlic Butter Tuscan Salmon

Prepared By Leah Renee




4 salmon fillets, skin off

Salt and pepper, to season

2 teaspoons olive oil

2 tablespoons butter

6 cloves garlic, finely diced

1 small yellow onion, diced

1/3 cup dry white wine (OPTIONAL) -- (do not use a sweet white wine)

5 ounces jarred sun dried tomato strips in oil, drained of oil

1 3/4 cups heavy whipping cream

*Salt and pepper (if you use cajun seasoning, salt and pepper is not needed)

3 cups baby spinach leaves

1/2 cup fresh grated Parmesan cheese,

1 tablespoon fresh parsley chopped

Optional to add a little cajun season, but taste as you go.


(In the directions, you can also cook the salmon in some cajun seasoning. I love me a kick of spice to my foods and cajun spice was a perfect addition)

Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) 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 cooked, remove from the pan and set aside.

Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.

Reduce heat to low heat, add heavy cream and bring to a gentle simmer, while stirring occasionally.

*Season with salt and pepper to your taste. (If using cajun seasoning, don’t add salt and pepper)

Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.


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