Salmon with Tuscan creamed spinach and asparagus Arrange trimmed asparagus on the sides of the salmon. Drizzle asparagus lightly with olive oil and roll to coat. Sprinkle both asparagus and salmon with salt and pepper.

Ingredients of Salmon with Tuscan creamed spinach and asparagus

  1. It's 1/2 cup of fine diced onion.
  2. It's 2 of large garlic minced (about 2 tbsp).
  3. Prepare 1/3 cup of julianeed sun dried tomatoes packed in olive oil.
  4. It's 1 1/2 cup of heavy cream.
  5. It's 1/3 of packed spinach (thawed frozen spinach well strained).
  6. You need 2 of salmon filets.
  7. You need of Asparagus (salt, pepper, roasted and or grilled).

Salmon with Tuscan creamed spinach and asparagus instructions

  1. Add evo to a non stick skillet and heat. Add your salmon presentation side down and sear quick to get good color on both sides. You don’t want to cook all the way through because your going to place this in the oven on warm until ready for service..
  2. Add oil to temp and sauté onions until soft and a little caramelized then add the garlic until fragrant.
  3. Add sun dried tomatoes for a few minutes and then add the spinach and heavy cream along with a couple pinches of salt and simmer for about 5 minutes until thick, cover on low. This won’t take long to thicken..
  4. Serve salmon over the Tuscan creamed spinach and with your asparagus.

We are going to pan sear the salmon, make a creamy garlic white wine sauce with blistered tomatoes and spinach. While the dough is in the fridge, peel the asparagus and cut the ends. Then cook the asparagus in a saucepan filled with salty water for about. Baked salmon served on a bed of creamed spinach and topped with easy homemade Hollandaise sauce. Place the creamed spinach on a serving plate and top with the baked Salmon with Asparagus & Quick Blender Hollandaise.

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