Somewhere in 2018 I discovered Tuscan Butter Sauce. It’s an amazing combination of butter, garlic, herbs, spinach and cream. I’ve cooked chicken, in it. I’ve cooked gnocchi in it. And, most successful, I’ve cooked salmon in Tuscan Butter Sauce. It’s never let me down and it’s been a hit with company as well as family.
As with most proteins I like to season the fish with salt and pepper first and then my Veteran Move is to ‘dredge’ it in flour before browning to ensure even colour and to help prevent it from sticking to the pan. Dredging is a very simple step and I think it adds a lot to the finished dish: pour the flour onto a plate or into a shallow bowl and quickly coat the salmon in flour gently shaking excess off before adding it to the hot skillet.
This dish is most closely based on a recipe from Lauren Miyashiro, a terrific contributor to Delish. I find most of her stuff very easy to prepare and reliably yummy. Great served with roast potatoes.
- 2 tbsp. extra-virgin olive oil
- 4 (6-oz) salmon fillets (pat it dry with paper towels)
- ¼ c. all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 3 tbsp. butter
- 3 cloves garlic, minced
- 1 1/2 c. halved cherry tomatoes
- 2 c. baby spinach
- 1/2 c. heavy cream
- 1/4 c. freshly grated Parmesan
- 1/4 c. chopped herbs (such as basil and parsley), plus more for garnish
- Lemon wedges, for serving (optional)
Season salmon all over with salt and pepper. Pour the flour onto a plate or bowl and coat salmon on both sides.
Garnish with more herbs and squeeze lemon on top before serving.