Tuscan Garlic Butter Salmon and Shrimp
- Yield: serves 4
Ingredients
Scale
1 TBSP olive oil
4 TBSP butter
1 small sweet onion, diced (about 1 ¼ to 1 ½ cups)
15-ounce can diced tomatoes
5 ounces fresh baby spinach (about half a bag)
Salt and pepper, to taste
3 garlic cloves, minced or grated
1 cup half and half
1 lb. raw shrimp, peeled and deveined (any size you like)
4 skinless salmon fillets
Instructions
- Add the olive oil and butter to a large, lidded skillet or braising pan set over medium heat. When it’s hot, add the diced onion and saute for about 5 minutes, or until tender. Add the tomatoes and spinach and season with salt and pepper to taste. Cook, stirring, until the spinach has wilted into the sauce; about 2 or 3 minutes.
- Add the garlic, half and half, and about ¼ cup water (you can add more, if you want a looser sauce). Stir to combine and allow the sauce to simmer for about 4 or 5 minutes.
- Scatter the shrimp in the pan and then lay the salmon fillets over top, submerging them about halfway in the sauce, if you can. Season lightly with salt and lots of black pepper. Cover the pan with the lid, reduce the heat to med-low, and simmer/steam everything for 5 or 6 minutes (if your salmon fillets are particularly thick, 6 minutes should be good). Meanwhile, preheat the broiler to high and adjust the oven rack to the top third position.
- When the salmon and shrimp have gently braised for about 5 or 6 minutes, uncover and place under the broiler. Allow the salmon to broil until just cooked through – takes about 5 or 6 minutes, max. Serve hot with any starchy sauce vehicle you like – crusty bread, rice, orzo, pasta, etc.Â