Tuscan Butter Salmon

Ingredients:

2-3 tablespoons avocado oil or extra-virgin olive oil

4 (6-oz) salmon fillets, patted dry with paper towels

12 jumbo raw shrimp, washed peel with tail left on, optional

Kosher salt

Pepper

3 tablespoons unsalted butter

3 cloves garlic, minced

1 pint cherry tomatoes cut in half

ΒΌ cup fresh basil leaves, chopped or julienned

2/3 cup half and half

1/4 cup freshly grated Parmesan

1 lemon, sliced in wedges

Directions:

In a large skillet over medium-high heat, heat oil. Pat salmon dry and season all over with salt and pepper. Add salmon skin side up and cook until golden brown, about 6 minutes. With a spatula, flip salmon over and cook 2 minutes more. (When salmon is done, you can leave the skin on or remove.)Transfer cooked salmon to a plate. Add shrimp to the skillet and cook until pink, about 3 minutes. Remove shrimp to the plate. Add butter to the hot skillet. When butter has melted, stir in garlic and cook for 1 minute. Add cherry tomatoes and basil, stirring to combine. Add half and half and Parmesan and stir well. Simmer for 2-3 minutes or until sauce thickens. Return salmon and shrimp back to skillet and spoon sauce over the top of fish. Simmer for 2-3 minutes more. Garnish with more herbs and lemon wedges. Serve with rice if desired.

Watch my How To Video for Tuscan Butter Salmon here: https://jandatri.com/jans-recipe/one-minute-kitchen/