Dr. Beth's Tuscan Salmon
Dr. Beth's Tuscan Salmon
Serves: 2

  • 2 pieces fresh salmon
  • 1 tablespoon olive oil
  • sea salt, black pepper
  • cayenne pepper
  • 3 tablespoons butter
  • 2-3 cloves chopped garlic
  • 2/3 cup heavy cream
  • 4 cups fresh spinach
  • 1 and 1/2 cups cherry or grape tomatoes, cut in 1/2
  • one tablespoon Italian seasoning
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh basil, cut into slivers
  • cayenne pepper and sea salt to taste

  • Preheat oven to 250 degrees.

  • Add Olive oil to a large skillet and salt and pepper your salmon. I also add cayenne, but this is optional.

  • Pan sear the salmon on medium heat. Let it cook for about 7 minutes and then flip the salmon over and cook for an additional minute - it will still be pink in the center. Set aside in an oven safe dish and place in warm oven (250 degrees)

  • Let the pan cool a bit so the garlic does not burn.

  • Add butter and minced garlic to your pan and cook for a minute or two and then add the heavy cream and Italian seasoning. Add spinach and tomatoes and let simmer until spinach starts to wilt. Add the fresh basil and then the parmesan cheese to thicken. Add sea salt and cayenne to taste, Add the salmon back to the pan. Serve and enjoy. You may serve with pasta but not necessary.

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