If you’re looking for a versatile recipe to add to your weeknight rotation or something for meal prep, then you’re in the right place! This Tuscan Salmon can be served with rice or pasta – and it can work for my keto/low carb folks over a bed of veggies (cauliflower mash/rice etc) Let’s #MakeItHappen
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Shopping List:
2-4 salmon filets
1-2 tbsp butter
1 tbsp garlic paste
1/4 cup chopped grape tomatoes
1/4 cup capers
1/2 diced onion
2-3 cups fresh spinach
1 cup heavy cream
1/4 cup shredded parmesan cheese
red pepper flakes
salt, pepper, garlic, onion powder, italian seasoning
1/4 tsp browning (optional)
Pasta Noodles
Roasted Garlic (1 head of garlic with the end chopped off. 1 tbsp olive oil and salt & pepper. Place in the oven, wrapped in foil at 400 for 40 minutes)
So What’s up guys welcome back allow me to introduce to you your new favorite weeknight or meal prep recipe today we’ll be making tuscan salmon but before we do that please take a quick second to subscribe to the channel make sure to hit that bell to enable notifications as
Well alright guys meet me in the kitchen let’s make it happen first things first you’re gonna need some cherry tomatoes one onion and one head of garlic today i’ll be showing you guys how to make some roasted garlic you can use roasted garlic to enhance the flavor of the
Sauce like we’re gonna do today you can also add it to your garlic bread you can put it in mashed potatoes the garlic really softens up nicely in the oven and the flavor gets a bit more concentrated and kind of sweet and the best part is
It’s super easy to make all you got to do is cut the end off like you see me doing right here peel some of the skin off preheat the oven to 400 degrees and place that garlic right in the center of that aluminum foil drizzle it with a
Little olive oil hit it with some salt and pepper or you can use my all-purpose seasoning which is a blend of salt pepper garlic and onion powder wrap it as tightly as you can in that aluminum foil and then place it in the oven for about 30 to 40 minutes and then my
Friends you’re gonna have an absolute cheat code of a recipe ingredient you can do this in bulk also if you want to do like three or four heads of garlic that’ll work too now we are going to go ahead and boil our pasta noodles make sure you salt
Your pasta water you can use whatever pasta you want today we’re using spaghetti noodles but you can use linguine or fettuccine even penne next i’m going to prep our onion we want to peel the skin off the onion only going to need half of a yellow onion for
This recipe you can save the other half for your omelets in the morning use a sharp knife and dice the onion into small bite-sized pieces like you see me doing right here there’s really no right or wrong way to do this guys is just do whatever feels comfortable for you
As always guys the specific measurements and ingredients are provided for you in the description box below so don’t forget to check that out once your onion is diced and prepped we’re going to move on to chopping our cherry tomatoes in half and that’s really all the prep work
You’re gonna need to do on your veggies moving on to the star of the show here we have three fillets of salmon these are about six to eight ounces each i like to leave the skin on for mine we’re going to season them up with my all-purpose seasoning and that’s a blend
Of salt pepper garlic and onion powder if you haven’t tried this yet you can get yours via the link in my description box i’ve provided a discount code for you there as well and that’s really the only season we’re gonna need for our salmon i like to
Season the skin side first flip them over and show the other side the same love and attention that they deserve make sure you season them adequately this is a low sodium seasoning so if your all-purpose seasoning if the house isn’t low sodium you might want to go a little bit lighter
Next we’re gonna warm our cast iron skillet over medium-high add about a tablespoon of avocado oil and one tablespoon of butter once the butter melts we’re gonna go in with the salmon always lay the meat away from you and press down firmly to get maximum surface area contact
That’s really to ensure that the flesh of the salmon gets a beautiful sear and crust on there just be intentional about it use the back of your fingers like you see me doing right here to press down and make sure that salmon is making contact with the cast iron skillet
There we go 60 to 90 seconds we should have a nice golden brown sear let’s take a peek oh man it doesn’t get much prettier than that after 60 to 90 seconds or when the color that you want is achieved we can go ahead and flip the salmon over
Give the skin side another 60 to 90 seconds if you hate the salmon skin guys you can go ahead and remove that i enjoy the taste of the salmon skin but most importantly for this recipe the skin really helps the salmon stay intact when it kind of braises in that sauce
Later then we’re going to remove the salmon go in with that half of an onion that we diced up earlier turn the heat down to low and allow the residual heat from the skillet to cook down the onion get in there with your spatula move the
Onion around a bit i’m going in with a tablespoon or two of capers those are optional but they do add a nice bit of flavor to this dish capers have a bit of a lemon or citrus flavor and now my friends we’re going in with that delicious roasted garlic that we made earlier
You can throw the whole head of garlic in there if you really like the garlic flavor i’m only going to use a few cloves though and save the rest for another recipe as you can see they mash up beautifully and just kind of emulsify into the sauce give that a good mix
Now we’re going in with those cherry tomatoes another quick reminder guys all the specific measurements and ingredients are provided for you in the description box below so don’t forget to check that out allow those tomatoes to roast for a minute or two and then we’re going in
With a couple handfuls of fresh spinach because health allow the steam to cook down the spinach it may look like a lot right now but we all know shrinkage is real especially when it’s cold outside or when we’re talking about spinach there we go say it with me guys looking
Good now we’re going in with 1 4 cup of dry white wine i like a chardonnay make sure you taste as you go all right enough drinking on the job increase your heat to medium high to burn off the alcohol if you don’t want to use the wine guys you can just use
Some chicken stock for that once that’s come up to a simmer we’re going in with our heavy cream or half and half give that a good mix and bring that up to a simmer as that heavy cream simmers a bit it’s going to reduce and thicken up we’re
Going to add a little seasoning here a little all-purpose seasoning some smoked paprika you throw some cajun seasoning in there if you want to a few red pepper flakes for some heat taste as you go and adjust the flavor to your preference the sauce will continue to thicken up as
It cooks down and reduces i’m going in with about a fourth cup of fresh parmesan cheese you want to do that over medium low heat so reduce the heat when you add the cheese give that a good mix allow that cheese to melt beautifully you want a
Nice smooth sauce smooth it in a three-day weekend once the sauce is right where you want it we’re going to add those salmon fillets back into the sauce and allow the salmon to finish cooking in that sauce this is like a flavor party in this cast iron skillet this whole recipe comes
Together in about 30 minutes this is super quick and easy for the weeknights especially if you prep your roasted garlic in advance once the salmon hits 135 to 140 it’s done and we know it’s done because we’re using my digital food thermometer if you haven’t gotten that yet there’s a link
For you in the description box as well going down with a little fresh chopped parsley for a pop of color say it with me guys looking good brace yourself for a trademark money shot we’re gonna plate this up with some pasta today but if you if you’re trying
To stay low carb or keto you can plate this up with some veggies or on a bit of cauliflower rice or cauliflower mash oh man look at that definitely a little food porn in this episode let me know what you think in the comments guys let me know what other
Recipes you want to see as we head into the holiday season you guys have got to give this one a try though going down a little fresh chopped parsley for a pop of color and so you guys will click on that thumbnail this has become one of my favorite weeknight meals
I got to stop eating so much pasta though moment of truth going in for the taste test this one is absolutely money definitely a fork drop recipe if you like this video give me a thumbs up make sure you hit that subscribe button and the bell to enable notifications and as
Always thank you for your support