Ingredients
Scale
- 4 fillets salmon
- 2 tablespoons olive oil
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- to taste salt and pepper
- for garnish fresh parsley, chopped
Instructions
- Start by heating the olive oil in a large skillet over medium heat.
- Season the salmon fillets with salt, pepper, and Italian seasoning. Once the oil is hot, add the salmon skin-side down. Cook for about 4-5 minutes, until it’s golden brown.
- Carefully flip the salmon, and add minced garlic. Sauté for about 1 minute until fragrant.
- Next, pour in the chicken broth and heavy cream. Bring it to a gentle simmer.
- Add the baby spinach and cherry tomatoes. Stir gently until the spinach wilts, about 2 minutes.
- Let everything cook together for another 2-3 minutes. The sauce should thicken slightly.
- Finally, garnish with fresh parsley before serving. Enjoy!
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 450
- Fat: 30g
- Carbohydrates: 8g
- Protein: 35g