Heat olive oil in a 10-inch cast-iron skillet over medium-high heat. Add salmon to skillet; cook for 7 to 8 minutes or until fish flakes easily with a fork (145 degrees), turning halfway through. Remove salmon from skillet; set aside.
You'll only need one pan for this simple yet sophisticated recipe! Enjoy salmon in a creamy white wine sauce with Tuscan flavors for a unique dish.
Servings and Ingredients
|2 tbsp. Gustare Vita olive oil|
|4 (4-oz.) Hy-Vee Seafood skinless Atlantic or Alaskan salmon fillets|
|2 tbsp. Hy-Vee salted butter|
|½ c. white onion, finely chopped|
|1 tbsp. Hy-Vee all-purpose flour|
|1 tsp. Hy-Vee dried thyme|
|2 clove(s) garlic, minced|
|1 c. cherry tomatoes|
|½ c. dry white wine, such as chardonnay, or Full Circle Market organic vegetable broth|
|1 tbsp. Hy-Vee Dijon mustard|
|1 c. Hy-Vee heavy whipping cream|
|1 tsp. lemon zest|
|1 tsp. Hy-Vee salt|
|½ tsp. Hy-Vee ground black pepper|
|1 ½ c. baby spinach|
|Fresh thyme, for garnish|
Things To Grab
- 10-inch cast iron skillet
- Meat thermometer
Melt butter in the skillet over medium heat. Add onion and cook until softened. Whisk in flour, dried thyme, and garlic; add tomatoes. Cook until fragrant. Remove skillet from heat; stir in wine and Dijon mustard. Return pan to low heat. Cook 5 minutes or until mixture starts to thicken, stirring occasionally.
Slowly stir in heavy cream, lemon zest, salt, and black pepper. Cook and stir over low heat until mixture begins to thicken. Remove from heat; add spinach and stir until wilted. Return salmon fillets to pan and cook over low heat 2 minutes or until salmon is heated through. Garnish with fresh thyme, if desired.
Amounts Per Serving
- Total Fat: 50g
- Cholesterol: 45mg
- Sodium: 820mg
- Total Carbohydrates: 9g
- Protein: 27g