Tuscan Salmon Recipe

Ingredients:

• 4 (5 ounce) salmon filets
• Salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 short rosemary sprigs, plus more for garnish
• 1/3 cup chopped prosciutto
• 1 green onion, finely chopped
• 1 garlic clove, minced
• 1 pinch red pepper flakes, or to taste
• 1/2 lemon, zested
• 1/2 cup dry white wine
• 1 cup cherry tomato halves
• 1 (10 ounce) package fresh spinach, torn
• 1/2 cup heavy cream
• 1 tablespoon olive oil for drizzling, or as needed
• Lemon slices
• Lightly toasted pine nuts (optional)

Directions:

1. Pat the salmon filets dry with paper towels. Season both sides with salt and pepper.
2. In a large skillet, melt the butter over medium heat. Add the olive oil and swirl the pan to combine once the butter stops sizzling.
3. Add 2-3 rosemary sprigs to the skillet, allowing them to infuse the oil with flavor.
4. Place the salmon filets in the skillet and cook for about 3 minutes on each side, until the salmon is lightly browned and flakes easily with a fork. (If the filets are thinner than 1 inches, they may cook faster.) Use an instant-read thermometer to check that the internal temperature has reached 145F (63C). Remove the salmon from the skillet and keep warm.
5. In the same skillet, add the chopped prosciutto, green onion, minced garlic, red pepper flakes, and lemon zest. Cook for 1 minute, stirring until fragrant.
6. Pour in the white wine and let it cook until the liquid evaporates, about 2 minutes.
7. Add the cherry tomatoes and cook, stirring occasionally, for 2 to 3 minutes, until the tomatoes soften.
8. Stir in the spinach and cook for another 2 to 3 minutes, just until the spinach wilts and turns bright green.
9. Pour in the heavy cream, stirring to combine. Season with salt and pepper, and cook for another 2 minutes, allowing the sauce to bubble gently.
10. Remove the cooked rosemary sprigs from the skillet.
11. To serve, place the salmon filets on a bed of the vegetable mixture. Drizzle with a little olive oil, then garnish with fresh lemon slices, additional rosemary sprigs, and toasted pine nuts if desired.

From the Editor: To toast pine nuts, preheat your oven to 350F (175C). Spread the pine nuts on a baking sheet and toast in the oven for about 7 minutes, or until golden brown and fragrant.

Nutrition Facts (per serving):

• Calories: 566
• Total Fat: 40g (51% Daily Value)
• Saturated Fat: 14g (68% Daily Value)
• Cholesterol: 144mg (48% Daily Value)
• Sodium: 660mg (29% Daily Value)
• Total Carbohydrates: 7g (2% Daily Value)
• Dietary Fiber: 2g (8% Daily Value)
• Total Sugars: 3g
• Protein: 40g (80% Daily Value)
• Vitamin C: 33mg (37% Daily Value)
• Calcium: 128mg (10% Daily Value)
• Iron: 3mg (17% Daily Value)
• Potassium: 1194mg (25% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information may not be available for all ingredients. If you're following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe.