Creamy Tomato Salmon

Yields: 4 Servings | Prep Time: 10 Minutes
Total Time: 35 minutes


  • 4 x 4-6oz of our Fresh Skin-On Salmon Fillets
  • 2 Tbsp Olive Oil
  • 1 Tbsp Butter (or more, to taste)
  • 3 Cloves Garlic, Minced (or more, to taste)
  • 2 Cups Cherry Tomatoes, halved
  • 1 Bag (6oz) Fresh Baby Spinach
  • 1/2 Cup Heavy Cream (or half and half)
  • 1/4 Cup Grated Parmesan Cheese
  • 2 Tbsp Fresh Basil, Chopped
  • 1 tsp Fresh Parsley, Chopped

How To:

  1. Heat Olive Oil in a large skillet over Med-High Heat.
  2. Season Salmon Fillets with Salt & Pepper, to taste. Transfer to the skillet, Skin side up! Cook about 6-7 minutes without flipping.
  3. Flip over, and cook for another 2-3 minutes; remove from skillet and set aside
  4. Add butter to skillet & let melt over medium heat.
  5. Stir in Garlic and cook for 1 minutes, or until it becomes fragrant.
  6. Add cherry tomatoes & season with salt. Cook tomatoes for 2 minutes, or until they begin to soften.
  7. Stir in fresh spinach and cook for 1 minute – Spinach should begin to wilt.
  8. Stir in cream, parmesan cheese, basil, & parsley; Bring to a simmer. Reduce heat to low and cook for 2 more minutes.
  9. Add Salmon back to skillet, skin side down, and continue to cook for 3 more minutes or until heated through.
  10. Remove from heat & serve immediately, spooning sauce over each fillet. Serve with risotto, your favorite pasta, rice, or roasted potatoes & enjoy!