Tuscan Butter Salmon

INGREDIENTS

• 2 tbsp. extra-virgin olive oil
• 4 (6-oz) salmon fillets, patted dry with paper towels
• 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)

DIRECTIONS

• In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
• Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach is beginning to wilt.
• Stir in heavy cream, Parmesan, and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
• Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
• Garnish with more herbs and squeeze lemon on top before serving.

See full instruction on : delish.com