Tuscan Butter Salmon Recipe ~ Episode 394

Rinse salmon with lemon juice and water, then pat dry.

Season salmon with 1 teaspoon garlic powder, 0.5 teaspoon black pepper, 1.5 teaspoons all-purpose seasoning, and 1.5 teaspoons smoked paprika, then rub with olive oil.

Heat a heavy bottom pan on high and add 2.5 tablespoons olive oil.

Place salmon in the pan skin side up and cook for 4-5 minutes on high heat.

Flip salmon and cook for an additional 2 minutes.

Remove salmon from the pan and set aside on a plate.

In the same pan, add 2 tablespoons butter and 4 cloves crushed garlic, sautéing lightly without burning the garlic.

Add 0.25 cup sun-dried tomatoes and 0.5 cup frozen spinach to the pan, raising the flame back up.

Pour in 0.25 cup chicken stock and let the mixture cook for about 1 minute to rehydrate the tomatoes.

Add 0.5 cup half and half and a little more chicken stock if desired, along with a splash of lemon juice.

Stir in 0.33 cup grated Parmesan cheese and 0.5 teaspoon basil.

Return the salmon to the pan, lower the heat, and let it soak up the sauce while tasting for salt and pepper.

Equipment Needed

Spice Level: