Tuscan Salmon
Ingreadient
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4 (5 ounce) salmon filets
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salt and freshly ground black pepper to taste
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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2 short rosemary sprigs, plus more for garnish
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1/3 cup chopped prosciutto
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1 green onion, finely chopped
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1 garlic clove, minced
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1 pinch red pepper flakes, or to taste
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1/2 lemon, zested
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1/2 cup dry white wine
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1 cup cherry tomato halves
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1 (10 ounce) package fresh spinach, torn
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1/2 cup heavy cream
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1 tablespoon olive oil for drizzling, or as needed
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lemon slices
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lightly toasted pine nuts (Optional)
Direction
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Pat salmon filets dry with paper towels and season both sides with salt and pepper.
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Melt butter in a large skillet over medium heat; add olive oil. When butter stops sizzling, swirl the skillet to combine. Add 2 or 3 rosemary sprigs to the skillet, to flavor the oil.
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Add salmon and cook until salmon is lightly browned and flakes when a fork is gently inserted, about 3 minutes per side. (If salmon filets are thinner than 1 ½ inches, this may take less time.) An instant read thermometer, inserted near the center, should read 145 degrees F (63 degrees C). Remove from the skillet, and keep warm.
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To the same skillet with rosemary, add chopped prosciutto, green onion, garlic, red pepper flakes, and lemon zest, and cook for 1 minute or until fragrant.
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Add white wine and cook until the liquid evaporates. Add tomatoes and cook, stirring, 2 to 3 minutes. Add spinach and toss in the skillet until bright green and barely wilted, 2 to 3 minutes.
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Stir in cream, and season with salt and pepper. Cook until sauce bubbles, about 2 minutes, and remove cooked rosemary sprigs.
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Serve salmon on a bed of vegetables and sauce, and drizzle with a little olive oil. Garnish with lemon slices, fresh rosemary sprigs, and toasted pine nuts, if desired.
