Baked Tuscan Salmon
Baked Tuscan Butter SalmonPrep time: 5-10 minutes (not including thaw time)
Cooking time: 20-25 minutes
Tools:
- Medium (or large) pan
- Medium (or large) glass baking pan*
- Oven
*If using a metal baking pan, add about 5-10 minutes more since it bakes slower than glass.
Ingredients:
- 4-6 salmon fillets (whatever fits your tray)
- Sprinkle of salt
- Sprinkle of ground black pepper
- 1/2 cup heavy cream (I make mine from scratch here)
- 1 tbsp minced garlic (aka 3 cloves of garlic)
- 1 & 1/2 cup sliced cherry tomatoes (or any tomatoes you have)
- 2 cups baby spinach (or regular)
- Pepper flakes (optional)
Directions:
If you’re like me, your salmon is probably in the freezer, so start thawing it! You can leave it on the counter or sink for half an hour (depending on how warm your place is) or sit it in warm water for faster prep. You do NOT want to bake this thing while it’s frozen.
1.) Once ready, place it in your baking tray and season it with salt and pepper to your preference.
2.) Pre-heat your oven to 450F. While waiting for it to warm up, begin preparing the sauce.
3.) Over medium heat, melt your butter. Once almost completely melted, add garlic and cook about 1 minute or until it turns a little brown.
4.) Next, add the sliced cherry tomatoes and sprinkle with salt and pepper. Cook until tomatoes begin to deflate, then add spinach. Cook spinach until it starts to wilt.
5.) Stir in heavy cream and let simmer on low heat until the sauce starts to evaporate, about 3 minutes.
Optional: you can add pepper flakes at this point for a bit of spice. Be careful, though! It’s easy to get carried away and underestimate how spicy it can get.
Around this time, your oven should be ready.
6.) Place your salmon tray inside the oven and set a timer for 17 minutes — our magic number for baking 4-6 filets of salmon so far.
7.) Once the timer is up, turn off the oven and pour the sauce into the tray. I like to let it sit there to absorb the sauce, but it’s otherwise ready to serve.
If you prefer, you can squeeze some lemon on top and add some garnish (basil, parsley or both!) for a bit more flavor and flair.
Voila! You did it!
Do you want to impress your partner, friends, or your stomach with more tasty recipes?
Try my next easy recipe: Mongolian Beef!
Or my last recipe: Breakfast Enchiladas!
Baked Tuscan Butter Salmon
Cooking time: 20-25 minutes
Tools:
- Medium (or large) pan
- Medium (or large) glass baking pan*
- Oven
Ingredients:
- 4-6 salmon fillets (whatever fits your tray)
- Sprinkle of salt
- Sprinkle of ground black pepper
- 1/2 cup heavy cream (I make mine from scratch here)
- 1 tbsp minced garlic (aka 3 cloves of garlic)
- 1 & 1/2 cup sliced cherry tomatoes (or any tomatoes you have)
- 2 cups baby spinach (or regular)
- Pepper flakes (optional)
Directions:
If you’re like me, your salmon is probably in the freezer, so start thawing it! You can leave it on the counter or sink for half an hour (depending on how warm your place is) or sit it in warm water for faster prep. You do NOT want to bake this thing while it’s frozen.
1.) Once ready, place it in your baking tray and season it with salt and pepper to your preference.
2.) Pre-heat your oven to 450F. While waiting for it to warm up, begin preparing the sauce.
3.) Over medium heat, melt your butter. Once almost completely melted, add garlic and cook about 1 minute or until it turns a little brown.
4.) Next, add the sliced cherry tomatoes and sprinkle with salt and pepper. Cook until tomatoes begin to deflate, then add spinach. Cook spinach until it starts to wilt.
5.) Stir in heavy cream and let simmer on low heat until the sauce starts to evaporate, about 3 minutes.
Optional: you can add pepper flakes at this point for a bit of spice. Be careful, though! It’s easy to get carried away and underestimate how spicy it can get.
Around this time, your oven should be ready.
6.) Place your salmon tray inside the oven and set a timer for 17 minutes — our magic number for baking 4-6 filets of salmon so far.
7.) Once the timer is up, turn off the oven and pour the sauce into the tray. I like to let it sit there to absorb the sauce, but it’s otherwise ready to serve.
If you prefer, you can squeeze some lemon on top and add some garnish (basil, parsley or both!) for a bit more flavor and flair.
Voila! You did it!
Do you want to impress your partner, friends, or your stomach with more tasty recipes?
Try my next easy recipe: Mongolian Beef!
Or my last recipe: Breakfast Enchiladas!
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