One Pan Salmon with Creamy Spinach, Leeks & Tomatoes

Ingredients

• 2 Tbsp olive oil
• 4 6oz salmon fillets, skin on and patted dry
• salt
• pepper
• 3 Tbsp butter
• 4 cloves garlic, minced
• 1 1/2 cups cherry tomatoes, halved
• 2 cups fresh baby spinach
• 1/4 cup thinly sliced leek
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 Tbsp chopped Italian parsley
• 4 leaves fresh basil

Instructions

1. Add olive oil to a large skillet over medium high heat.
2. Season both sides of the salmon with salt and pepper.
3. Once the oil is shimmering, place one salmon fillet skin side down and gently press on the top to keep the salmon from shrinking for 15-20 seconds. Repeat for every fillet.
4. Reduce heat to medium and cook all of them for 6-8 minutes, or until the salmon changes color (gets paler) about two-thirds up the sides for an internal temperature of 120°F.
5. Flip and cook for another 60 seconds. Remove to a plate and set aside.
6. Add butter and deglaze the pan (scrape up brown bits from the salmon, if any).
7. Add the garlic and sauté for about 1 minute, or until the garlic is fragrant and not burned.
8. Add the cherry tomatoes and leeks and simmer for 5 minutes, or until the tomatoes start to burst.
9. Stir in the spinach and cook for 1 minute, or until wilted.
10. Stir in the heavy cream, Parmesan and Italian parsley.
11. Reduce heat to low and simmer for 3-5 minutes.
12. Place the salmon back in the skillet and garnish each with a leaf of fresh basil.
13. Spoon the sauce on top and cook for 2-3 minutes.
14. Serve immediately on a bed of lemon rice or roasted veggies.