Salmon in cream sauce w/spinach
2 T. olive oil - split
4 garlic cloves, minced
1 cup cherry tomatoes, cut in half
8-9 cups baby spinach (10 oz container)
1 cup half and half
3/4 cup parmesan cheese, grated finely
salt and pepper
4 - 4 oz serving size portions salmon
Sprinkle salmon with salt and pepper and set aside.
In a large saucepan, add 1 T. olive oil and heat on medium. Add garlic and saute for 15 seconds. Add tomatoes and stir for approximately 1 minute until juices have been released. Add spinach and stir until wilted.
To the spinach mixture add the half and half. Sprinkle with salt and pepper and parmesan cheese. Stir to combine and put on a low simmer until the salmon is ready to be added.
In a separate pan, heat to medium and add the other 1 T. olive oil. Now add the salmon flesh side down and cook for 2 minutes until lightly browned. Turn the fish over and cook until the skin is slightly browned, another two minutes.
Once the salmon is browned on both sides, gently place it into the spinach cream mixture. Cover with a lid and simmer for 5 minutes until fish is cooked through.
Serve fish with a side of pasta or rice, drizzled with the cream spinach mixture. Enjoy!