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Pan-seared salmon fillets in a creamy Parmesan sauce with garlic, cherry tomatoes, spinach, and fresh basil. Ready in 30 minutes, perfect for an easy weeknight or summer meal.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 4 salmon fillets, 4 ounces each
  • 1 teaspoon kosher salt (for salmon), plus more as needed
  • 1/2 teaspoon black pepper, plus more as needed
  • 2 tablespoons butter
  • 6 cloves garlic, smashed and minced
  • 18 ounces cherry tomatoes
  • 1 cup heavy cream
  • 1 1/2 teaspoons kosher salt (for sauce)
  • 1 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper
  • Black pepper, to taste
  • 1/2 cup Parmesan cheese, shredded
  • 3–4 ounces spinach, chopped
  • 1/2 bunch fresh basil, roughly chopped

Instructions

  1. Heat a 12-inch high-sided skillet over medium-high heat until very hot (a couple minutes).
  2. Pat salmon fillets dry with paper towels. Sprinkle top side with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
  3. Add 2 tablespoons olive oil to the hot pan and swirl to coat. It should shimmer immediately.
  4. Place each salmon fillet in the pan, skin side down first if the skin is on, leaving space between fillets.
  5. Sprinkle the other side of fillets with salt and pepper. Let sear undisturbed for 1 to 3 minutes depending on thickness.
  6. Flip salmon and cook the other side for 30 seconds to 1 minute before turning off the heat.
  7. Remove salmon to a plate and keep warm.
  8. Over medium heat, add 2 tablespoons butter to the pan with remaining oil and melt.
  9. Add 6 cloves minced garlic and cook, stirring frequently, about 1 minute until fragrant.
  10. Chop half of the cherry tomatoes, leave the rest whole, add to pan and cook about 1 minute until some tomatoes begin to split.
  11. Pour in 1 cup heavy cream. Add 1 1/2 teaspoons kosher salt, 1 teaspoon dried basil, 1/4 teaspoon cayenne pepper, and black pepper to taste.
  12. Bring cream mixture to a light simmer, about 2–4 minutes.
  13. Stir in 1/2 cup Parmesan cheese and 3-4 ounces chopped spinach.
  14. Cook over medium heat until cream thickens and spinach wilts.
  15. Add half bunch chopped fresh basil and return salmon to the pan; heat through if necessary.
  16. Serve immediately with pasta, roasted or mashed potatoes, rice, cauliflower rice, or a green salad.

Notes

Preheat pan well to achieve a crispy sear on salmon., Pat salmon completely dry to help form a crust., Do not crowd the pan; cook in batches if needed., Avoid overcooking salmon; it is best at 125-130°F (medium-rare)., Keep cream sauce at a light simmer to prevent breaking., To fix a split or thin sauce, reduce heat and whisk in cream or butter, or simmer longer to thicken., Chop garlic, tomatoes, and basil before cooking to streamline preparation., Store leftovers in the refrigerator up to 3-4 days; reheat gently at 275°F or on low in microwave., Freezing is not recommended as the cream sauce texture may degrade., This dish has about 443 calories per serving.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 portion
  • Calories: 443 kcal
  • Fat: 40 g
  • Carbohydrates: 10 g
  • Protein: 14 g