Creamy pan seared salmon

INGREDIENTS

• 4 x The Meat Club Atlantic Salmon fillets
• 2 tbsp garlic-flavored olive oil
• Salt, to taste
• Fresh ground black pepper, to taste
• 1 tbsp butter
• 3 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 6 ounces baby spinach
• 1/2 cup low fat evaporated milk (or half & half or heavy cream)
• 1/4 cup parmesan cheese, grated
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped

PREPARATION

1. In a large skillet, heat olive oil over medium-high heat.
2. Season salmon fillets with salt and pepper. Transfer fillets to the skillet, with the skin-side up.
3. Cook for about 7-8 mins, or until browned and cooked about three quarters through.
4. Flip over and cook for 2 more minutes. Then, remove fillets from skillet and set aside.
5. In the skillet, melt butter over medium heat.
6. Stir in garlic and cook for 1 min.
7. Add cherry tomatoes, seasoning with salt and pepper.
8. Continue to cook for 1-2mins, or until tomatoes begin to soften.
9. Stir in spinach and cook for 1 min, or until spinach begins to wilt.
10. Stir in evaporated milk, parmesan cheese, basil, and parsley. Bring to a simmer.
11. Reduce heat to low and cook for 2 minutes.
12. Add salmon back to skillet and continue to cook for 3 mins, or until salmon is heated through.
13. Remove skillet from heat.
14. Spoon sauce over each fillet and serve.