Recipe for Appetizing Salmon with Tuscan creamed spinach and asparagus

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This creamy tuscan salmon dish is utterly mouthwatering and filled with tuscan notes but is dairy free! Using a paring knife, slice a slit in each salmon to create a pocket. Stuff pockets with cream cheese mixture.

Prepare fine diced onion.
Use large garlic minced (about 2 tbsp).
Prepare julianeed sun dried tomatoes packed in olive oil.
You need to prepare heavy cream.
Provide packed spinach (thawed frozen spinach well strained).
Use salmon filets.
You need Asparagus (salt, pepper, roasted and or grilled).

Short Tips:

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Add evo to a non stick skillet and heat. Add your salmon presentation side down and sear quick to get good color on both sides. You don’t want to cook all the way through because your going to place this in the oven on warm until ready for service..
Add oil to temp and sauté onions until soft and a little caramelized then add the garlic until fragrant.
Add sun dried tomatoes for a few minutes and then add the spinach and heavy cream along with a couple pinches of salt and simmer for about 5 minutes until thick, cover on low. This won’t take long to thicken..
Serve salmon over the Tuscan creamed spinach and with your asparagus.

Then cook the asparagus in a saucepan filled with salty water for about. One-Pan Salmon Asparagus recipe with a lemon-garlic-herb butter. Every bite is so juicy and flavorful! Arrange trimmed asparagus on the sides of the salmon. Drizzle asparagus lightly with olive oil and roll to coat.

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