This salmon dish is healthy, creamy, and delicious!
2 Tbsp. + 1 tsp. divided Riojana extra-virgin olive oil
4 Orca Bay Sockeye salmon fillets, patted dry with paper towels
Kosher salt & freshly ground black pepper
4 Tbsp. Organic Valley unsalted butter
3 cloves organic garlic, minced
1-2 organic shallots, minced
1 1/2 Cup halved organic cherry tomatoes
2 Cups Organic arugala
3/4 Cup Organic Valley heavy cream
1/2 Cup freshly grated BelGioioso parmesan
1/4 Cup chopped organic parsley, plus more for serving
Zest of 1 organic lemon
organic lemon wedges, for serving
½ lb. asparagus, ends trimmed 1 tsp.
Before beginning your salmon, preheat oven to 400. Toss asparagus with 1 tsp. olive oil, salt, and pepper. Roast on a baking sheet for 10-15 minutes, flipping halfway through. Remove when finished and set aside.
In a large skillet over medium-high heat, heat oil. Season salmon on both sides with salt and pepper. When oil is shimmering but not smoking, add salmon and cook until deeply golden, about 5 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
Reduce heat to medium and add butter. When butter has melted, stir in garlic and shallot, cook until fragrant, (about 1 minute). Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to soften, then add arugula. Cover and cook until beginning to wilt.
Stir in heavy cream, parmesan, and parsley; bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, (about 3 minutes).
Return salmon and asparagus back to skillet and nestle into sauce. Simmer until salmon is cooked through, (about 2-3 minutes more).
Garnish with lemon zest and more parsley. Serve with lemon wedges.