Creamy Salmon with Cherry Tomatoes and Spinach

9 mins
Serves 4
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Directions

  1. 1Season the salmon fillets with salt and black pepper.
  2. 2Season the salmon fillets with salt and black pepper.
  3. 3Season the salmon fillets with salt and black pepper.
  4. 4In a frying pan, melt 1 tbsp of olive oil and 1 tbsp of unsalted butter.
  5. 5In a frying pan, melt 1 tbsp of olive oil and 1 tbsp of unsalted butter.
  6. 6In a frying pan, melt 1 tbsp of olive oil and 1 tbsp of unsalted butter.
  7. 7Fry the salmon for about 4 minutes per side, or until crispy and caramelized.
  8. 8Fry the salmon for about 4 minutes per side, or until crispy and caramelized.
  9. 9Fry the salmon for about 4 minutes per side, or until crispy and caramelized.
  10. 10Finely chop 2 cloves of garlic.
  11. 11Finely chop 2 cloves of garlic.
  12. 12Finely chop 2 cloves of garlic.
  13. 13In the same pan, add the chopped garlic and cook for about 1 minute, stirring, until fragrant.
  14. 14In the same pan, add the chopped garlic and cook for about 1 minute, stirring, until fragrant.
  15. 15In the same pan, add the chopped garlic and cook for about 1 minute, stirring, until fragrant.
  16. 16Halve 150 g of cherry tomatoes.
  17. 17Halve 150 g of cherry tomatoes.
  18. 18Halve 150 g of cherry tomatoes.
  19. 19Add the halved tomatoes to the pan and season with salt and pepper. Cook briefly.
  20. 20Add the halved tomatoes to the pan and season with salt and pepper. Cook briefly.
  21. 21Add the halved tomatoes to the pan and season with salt and pepper. Cook briefly.
  22. 22Add 2 handfuls of baby spinach and cook until wilted, about 2 minutes.
  23. 23Add 2 handfuls of baby spinach and cook until wilted, about 2 minutes.
  24. 24Add 2 handfuls of baby spinach and cook until wilted, about 2 minutes.
  25. 25Pour 120 ml of heavy cream into the pan.
  26. 26Pour 120 ml of heavy cream into the pan.
  27. 27Pour 120 ml of heavy cream into the pan.
  28. 28Grate 30 g of Parmesan cheese and add it to the pan.
  29. 29Grate 30 g of Parmesan cheese and add it to the pan.
  30. 30Grate 30 g of Parmesan cheese and add it to the pan.
  31. 31Finely chop a handful of parsley and stir it into the sauce.
  32. 32Finely chop a handful of parsley and stir it into the sauce.
  33. 33Finely chop a handful of parsley and stir it into the sauce.
  34. 34Reduce the heat to low and let the sauce simmer gently for about a minute.
  35. 35Reduce the heat to low and let the sauce simmer gently for about a minute.
  36. 36Reduce the heat to low and let the sauce simmer gently for about a minute.
  37. 37Return the salmon fillets to the pan and simmer in the sauce for an additional 2–3 minutes.
  38. 38Return the salmon fillets to the pan and simmer in the sauce for an additional 2–3 minutes.
  39. 39Return the salmon fillets to the pan and simmer in the sauce for an additional 2–3 minutes.
  40. 40In a medium saucepan, melt 1 1/2 tbsp unsalted butter over medium heat.
  41. 41In a medium saucepan, melt 1 1/2 tbsp unsalted butter over medium heat.
  42. 42In a medium saucepan, melt 1 1/2 tbsp unsalted butter over medium heat.
  43. 43Add the rice and sauté for 2–3 minutes, stirring constantly, until the rice is lightly toasted and fragrant.
  44. 44Add the rice and sauté for 2–3 minutes, stirring constantly, until the rice is lightly toasted and fragrant.
  45. 45Add the rice and sauté for 2–3 minutes, stirring constantly, until the rice is lightly toasted and fragrant.
  46. 46Add 1/2 tsp of salt to the rice.
  47. 47Add 1/2 tsp of salt to the rice.
  48. 48Add 1/2 tsp of salt to the rice.
  49. 49Pour in 1 1/2 cup (350ml) of hot water, bring to a boil, lower the heat to a simmer, cover and cook for 10 minutes.
  50. 50Pour in 1 1/2 cup (350ml) of hot water, bring to a boil, lower the heat to a simmer, cover and cook for 10 minutes.
  51. 51Pour in 1 1/2 cup (350ml) of hot water, bring to a boil, lower the heat to a simmer, cover and cook for 10 minutes.
  52. 52Uncover the pot and fluff the rice gently with a fork.
  53. 53Uncover the pot and fluff the rice gently with a fork.
  54. 54Uncover the pot and fluff the rice gently with a fork.

Ingredients

  • 4 salmon fillets
  • 4 salmon fillets
  • 4 salmon fillets
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tbsp unsalted butter
  • 1 tbsp unsalted butter
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 150 g cherry tomatoes
  • 150 g cherry tomatoes
  • 150 g cherry tomatoes
  • 2 handfuls baby spinach
  • 2 handfuls baby spinach
  • 2 handfuls baby spinach
  • 120 ml heavy cream
  • 120 ml heavy cream
  • 120 ml heavy cream
  • 30 g Parmesan cheese
  • 30 g Parmesan cheese
  • 30 g Parmesan cheese
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1.5 cup rice
  • 1.5 cup rice
  • 1.5 cup rice
  • 1.5 tbsp unsalted butter
  • 1.5 tbsp unsalted butter
  • 1.5 tbsp unsalted butter
  • 1.5 cup water
  • 1.5 cup water
  • 1.5 cup water
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt

Equipment

frying panwooden spatulaknifegrater