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Creamy Pan Seared Salmon with Tomatoes and Spinach

Received from a friend – Weight Watcher approved!!

  • 2 tbsp garlic flavored olive oil
  • 4 4 oz each skin on salmon fillets
  • salt and fresh ground pepper (to taste)
  • 1 tbsp butter
  • 3 cloves of garlic
  • 2 cups halved cherry tomatoes
  • 1 bag (6 oz baby spinach)
  • 1/2 cup low fat evaporated milk (if not looking at calories, you can use half and half or heavy cream)
  • 1/4 cup grated parmesan cheese
  • 2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh parsley

  1. Heat olive oil in a large skillet over medium high heat. Season the salmon fillets with salt and pepper and transfer to the skillet, skin side up.

  2. Cook for about 7 to 8 minutes, or until browned and cooked about three quarters of the way through.
  3. Flip over and cook for 2 more minutes more; remove from skillet and set aside.

  4. Add butter to skillet and melt over medium heat. Stir in garlic and cook for 1 minute.

  5. Add cherry tomatoes and season with salt and pepper. Continue to cook for 1 – 2 minutes, or until tomatoes begin to soften.

  6. Stir in spinach and cook for 1 minute, or until spinach is beginning to wilt. Stir in evaporated milk parmesan cheese, basil, and parsley; bring to a simmer.

  7. Reduce heat to low and cook for 2 minutes. Add salmon back to the skillet and continue to cook for 3 minutes, or until salmon is heated through.

  8. Remove from the heat. Spoon sauce over each fillet and serve.

SERVES 4

Dinner, Main Course