Creamy Tuscan Salmon

Dice the onion and mince the garlic

Halve the cherry tomatoes and chop the sun-dried tomatoes

Generously salt and pepper both sides of the salmon

Heat a deep sauté pan with about 2 tablespoons of olive oil until shimmering but not burning

Place the salmon skin side down and sear for approximately 5 minutes per side, until crisp on top and bottom and cooked through

Remove the salmon from the pan using tongs and set aside on a plate

Wipe the sauté pan clean as needed, being careful as it will be hot

Heat olive oil and butter in the pan until shimmering, not burning

Add onion and garlic and sauté

Add cherry tomatoes, sun-dried tomatoes, salt, pepper, and basil, stirring to combine

Simmer until the cherry tomatoes blister, covering the pan for a few minutes if needed to speed up the process

Add the vegetable broth and heavy cream, stir to combine, and bring to a gentle simmer

Add the Parmesan cheese and fresh spinach, stirring to combine, and let the spinach wilt in the sauce

Add the seared salmon back into the sauce and spoon some sauce over each piece

Let the salmon warm through before serving

Serve alongside roasted potatoes, garlic bread, or a fresh salad, or enjoy it over gluten-free pasta