Ingredients

• 4 , 5 ounce
• salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 shorts rosemary sprigs , plus more for garnish
• 0.33 cups prosciutto
• 1 green onion , finely chopped
• 1 garlic clove , minced
• 1 pinch red pepper flakes , or to taste
• 1/2 lemon , zested
• 0.5 cups white wine
• 1 cup cherry tomato halves
• 1 , 10 ounce
• 0.5 cups heavy cream
• 1 tablespoon olive oil for drizzling , or as needed
• lemon slices
• pine nuts , Optional

Instructions

1. 1 Pat salmon filets dry with paper towels and season both sides with salt and pepper.
2. 2 Melt butter in a large skillet over medium heat; add olive oil. When butter stops sizzling, swirl the skillet to combine. Add 2 or 3 rosemary sprigs to the skillet, to flavor the oil.
3. 3 Add salmon and cook until salmon is lightly browned and flakes when a fork is gently inserted, about 3 minutes per side. (If salmon filets are thinner than 1 ½ inches, this may take less time.) An instant read thermometer, inserted near the center, should read 145 degrees F (63 degrees C). Remove from the skillet, and keep warm.
4. 4 To the same skillet with rosemary, add chopped prosciutto, green onion, garlic, red pepper flakes, and lemon zest, and cook for 1 minute or until fragrant.
5. 5 Add white wine and cook until the liquid evaporates. Add tomatoes and cook, stirring, 2 to 3 minutes. Add spinach and toss in the skillet until bright green and barely wilted, 2 to 3 minutes.
6. 6 Stir in cream, and season with salt and pepper. Cook until sauce bubbles, about 2 minutes, and remove cooked rosemary sprigs.
7. 7 Serve salmon on a bed of vegetables and sauce, and drizzle with a little olive oil. Garnish with lemon slices, fresh rosemary sprigs, and toasted pine nuts, if desired.

Nutrition per serving