Creamy Tuscan Salmon Recipe
Parmesan & Herb crusted salmon, creamy sun-dried tomato & baby spinach rice pilaf, lemon-garlic butter, basil aioli
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Ingredients
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Salmon
Creamy Rice Pilaf
Lemon-Garlic Butter
Basil Aioli
Method
Prepare the Salmon
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Salmon
In a small bowl, mix together the grated Parmesan cheese, dried Italian herbs, salt, and black pepper. Rub the salmon fillets with olive oil and then coat the top with the Parmesan mixture.
- 3
Bake the Salmon
Place the salmon fillets on a baking sheet lined with parchment paper, skin side down. Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and the crust is golden brown.
Make the Creamy Rice Pilaf
- 4
Sauté the Onions and Garlic
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
- 5
Add the Rice
Add the rice to the saucepan and stir to coat with the oil, cooking for 2 minutes.
- 6
Cook the Rice
Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender and liquid is absorbed.
- 7
Add Cream and Spinach
Once the rice is cooked, stir in the heavy cream, chopped sun-dried tomatoes, and baby spinach. Cook for an additional 2-3 minutes until the spinach is wilted.
Prepare the Lemon-Garlic Butter
- 8
Melt the Butter
In a small saucepan, melt the butter over medium heat.
- 9
Make the Basil Aioli
- 10
Combine Ingredients
In a bowl, mix together the mayonnaise, chopped basil, minced garlic, and lemon juice until well combined.
