The following recipe and photography were provided by our partner, Chef Billy Parisi.
The rivers have opened and fresh, wild-caught salmon is flowing into our Seafood Department.
Flown in direct overnight, our wild salmon is guaranteed fresh, which means this Florentine dish is bursting with bright, savory seafood flavor. Bon Appétit!
- Cook time:
- Prep time:
- Total time:
- 4 8 oz. wild-caught salmon fillets
- 3 Tbsp. olive oil
- 1 pt. button mushrooms, sliced
- 2 garlic cloves, finely minced
- 2 cups packed baby spinach
- 2 cups heavy whipping cream
- 1 cup cherry tomatoes, sliced
- ¼ cup sundried tomatoes, sliced
- 2 Tbsp. fresh basil, chiffonade
- Salt and pepper, to taste
- Season the salmon with salt and pepper.
- Pour the oil into a large frying pan over high heat. Once it begins to lightly smoke, add the salmon skin-side-down. Turn the heat down to medium-high and cook for 3-4 minutes.
- Flip the salmon and gently remove and discard the skin using tongs.
- Cook the salmon for 3-4 more minutes, then remove them from the pan.
- Add the mushrooms and sauté for 3-4 minutes, or until lightly browned.
- Stir in the garlic and cook for 1 minute before adding in the spinach.
- Cook the spinach just until wilted. Pour in the cream and cook over medium heat until it becomes very thick, like alfredo sauce.
- Finish the sauce with the cherry tomatoes, sundried tomatoes, basil, salt and pepper and mix until combined.
- Add the salmon back into the pan to heat.
- Serve and enjoy!