Insanely good. Definitely making this again. I adapted this from the “Tuscan Butter Salmon” recipe I found on The Tuscan Garden Salmon recipe is for sundried tomatoes, garlic, and spinach in a parmesan cream sauce, with roasted asparagus on the side.


drizzle of olive oil
2 4-to-6 oz salmon fillets
1 cup sundried tomatoes in olive oil, drained, chopped
4 cups spinach or swiss chard leaf (tightly packed) or 8 cups loose

coarse ground sea salt
3 cloves garlic, finely chopped
Fresh ground black pepper
1 tbsp.  butter (I like Kerrygold)

1/2 cup heavy cream
1/4 cup Parmesan cheese (the powdered stuff)
About 1 1/2 tsp to 1 tbsp dried chimichurri seasoning mix

Lemon slices, for serving (optional)

If tomatoes are in season, absolutely sub 1 1/2 cups of sliced cherry or grape tomatoes from the garden. This is a no-brainer!!!
If fresh herbs are available, sub the chimichurri mix for 1/4 cup chopped fresh herbs (I like thyme, basil, parsley, and celery leaf)


Drizzle olive oil in a large non-stick pan. Turn to medium-high heat.
Season salmon with salt and pepper to taste. (I give it a good couple shakes of the sea salt, and go heavy on the pepper, but I adore pepper).
When pan is hot, add salmon skin-side up and cook about 5-6 minutes. Turn to skin-side down and cook another 2 to 3 minutes. Salmon should flake and be just barely done.
Remove salmon and set to the side on a plate.

Reduce heat to medium- and add butter. Melt butter, then add garlic, stir, cook about 1 minute. Add tomatoes. Salt and pepper to taste. I give it a couple grinds of salt and a few good shakes or grinds of pepper with a heavy hand. Cook about another minute or two. Add spinach, stir, and cook until spinach is wilted.

Stir in cream, parmesan, and herb mix. Bring up to simmer then lower heat and simmer for about 3-4 minutes.

Add salmon back in to pan.
Optional: place lemon slices on top of salmon.

Spoon sauce over top of salmon and simmer for another 3 minutes, until salmon is fully cooked.

Serve over rice.
This goes wonderfully with roasted asparagus.

Note: when I make this again, I will double the cream sauce.

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