Tuscan Salmon

  • 4 Salmon Filets
  • 3 Tbsp Olive oil
  • 2 Tbsp butter
  • 4 cloves minced garlic
  • 1 cup heavy cream
  • 1 Tbsp CWG Creole blend
  • 1 Tbsp CWG Garlic Herb Blend
  • teaspoon CWG No Salt Italian Blend
  • ½ cup freshly shredded Parmesan cheese
  • 1/2 Tbsp crushed red pepper flakes
  • 1/2 lemon
  • zest from 1/4 lemon
  • 1 1/2 cup baby spinach
  • ½ cup sun-dried tomatoes julienned
  • 1 cup grape tomatoes halved
  • chopped parsley


To start, pat salmon dry and drizzle with 1 Tbsp olive oil. Coat Salmon filets with the CWG Creole blend. Pan sear the salmon in 1 Tbsp olive oil by placing skin side down and turn to medium low heat. Let it cook for about 7 minutes and then flip the salmon over and cook for an additional 3 minutes until it is barely pink in the center. Set aside on a plate.In the same skillet, add 1 Tbsp olive oil to a large skillet. Heat oil and add in garlic and all tomatoes. Cook for about 2 minutes. Add in spinach, butter and CWG Italian blend. Cook for an additional 2 minutes.
Add the heavy cream and  CWG Garlic Herb Blend Simmer until heavy cream slightly reduces. Add in Parmesan cheese and crushed red pepper flakes and salmon and cook until sauce starts to thicken. Remove from heat and serve over polenta, pasta, garlic mash or rice with a sprinkle of lemon zest, parsley and a squeeze of lemon juice.

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