Pappy’s Lemon Pepper Butter Salmon
The tomato and basil cream sauce with parmesan and lemon pepper is a delicious way to prepare salmon that the whole family will love.
Serves: 4 people
Total time: 45 minutes
Ingredients
2 tablespoons extra-virgin olive
4 (6 oz) salmon fillets, patted dry with paper towels
3 teaspoons Pappy’s Lemon Pepper
3 tablespoons butter
3 cloves of minced garlic
1 ½ cup halved cherry tomatoes
2 cups baby spinach
½ cup heavy cream
¼ cup freshly grated parmesan cheese
¼ cup chopped fresh herbs
(such as basil and parsley)
Lemon wedges
Instructions
Heat olive oil in a large skillet over medium high heat. Season salmon with Pappy’s Lemon Pepper seasoning. When oil is hot add salmon to pan skin side up and cook until golden about 6 minutes. Flip over and cook about 2 minutes more (depending on thickness of salmon). Transfer to a plate.
Reduce heat to medium and add butter. When the butter has melted, stir in garlic and cook until tender about 1 minute. Add cherry tomatoes and season with a little more Pappy’s Lemon Pepper Seasoning. Cook until tomatoes are beginning to burst, then add spinach and cook briefly until spinach is just wilted.
Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat and simmer until sauce is slightly reduced just about 3 minutes.
Return salmon back to skillet and spoon sauce over it. Simmer a few more minutes until salmon is completely coated and cooked through about 3 minutes more.
Garnish with more herbs and a squeeze of lemon serve and enjoy
How to tell when your salmon is cooked: Check that the temperature is at least 110°F (43°C) but below 140°F (60°C). If the temperature is below 110°F (43°C), the salmon is essentially raw. At 110°F to 125°F (43°C to 52°C), the fish is medium-rare. Between 125°F and 140°F, it’s medium to well-done. You don’t want it to reach above 140°F (60°C), though, because it will be dried out and tough.