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Tuscan Salmon
- In the same skillet with the rosemary, add the chopped prosciutto, green onion, garlic, red pepper flakes, and lemon zest. Cook for 1 minute or until fragrant.
- Add the white wine and cook until the liquid evaporates.
- Add the cherry tomatoes and cook, stirring, for 2 to 3 minutes.
- Add the spinach and toss in the skillet until bright green and barely wilted, about 2 to 3 minutes.
4. **Finish the Sauce:**
- Stir in the heavy cream and season with salt and pepper.
- Cook until the sauce bubbles, about 2 minutes, then remove the cooked rosemary sprigs.
5. **Serve:**
- Serve the salmon on a bed of the prepared vegetables and sauce.
- Drizzle with a little olive oil and garnish with lemon slices, fresh rosemary sprigs, and toasted pine nuts, if desired.
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