Creamy Cherry Tomato Salmon with Spinach and Parmesan
Pan-seared salmon fillets in a cream and Parmesan sauce with fresh cherry tomatoes, spinach, garlic, and optional basil.
Ingredients
Fish and Sauce
- 4 6-ounce salmon fillets thawed; approximately ¾–1 inch thick
- 2 tablespoons olive oil divided: 1½ for fish and ½ for sauce
- 2 cloves garlic minced
- 1 cup cherry tomatoes halved
- 2 cups fresh spinach washed and drained
- 1 cup heavy cream
- ½ cup finely grated Parmesan
- 2 tablespoons chopped fresh basil optional
- to taste salt and black pepper
Instructions
- Pat four thawed approximately 6-ounce salmon fillets dry and season with salt and pepper. Heat 1½ tablespoons olive oil in a wide skillet.
- Over medium-high heat, cook each side for roughly 4–5 minutes, checking thickness and continuing as needed to reach 145°F internally. Transfer to a clean plate.
- Lower the heat. Add remaining ½ tablespoon oil and garlic, stirring 30 seconds. Add halved cherry tomatoes and cook 2–3 minutes. Pour in cream and simmer gently 2–3 minutes.
- Wilt spinach in the sauce, remove from heat, and stir in grated Parmesan. Return salmon briefly to coat without a further long simmer. Add optional chopped basil and serve in 4 portions.
Notes
The timings assume thawed fillets about ¾–1 inch thick. Use a thermometer and remove thinner pieces sooner if needed. Side dishes require separate preparation.