Persian Lime Salmon with an Elderflower Cream Sauce

Ingredients:

• 2 tbsp. Olive Amelia's Butter Olive Oil
• 4 (6-oz) salmon fillets, patted dry with paper towels
• 3 tbsp. Olive Amelia's Pesto of Pastabilities seasoning
• 2 tbsp. Olive Amelia's Persian Lime Olive Oil
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 1 cup spinach
• ½ cup heavy cream
• ¼ cup grated Parmesan
• ¼ cup basil & parsley, chopped
• Olive Amelia's Elderflower White Balsamic Vinegar

Directions:

1. In a large skillet over medium-high heat, heat Olive Amelia's Butter Olive Oil.
2. Season salmon on both sides with 2 tbsp. of the Olive Amelia's Pesto of Pastabilities.
3. Once the olive oil is heated, add the salmon skin-side down and cook for about 5 minutes.
4. Flip over and cook 2 minutes more. Transfer to a plate.
5. Reduce heat to medium and add Olive Amelia's Persian Lime Olive Oil.
6. Stir in the garlic and cook until fragrant, about 1 minute.
7. Add the diced tomatoes and season with the Pesto of Possibilities.
8. Cook tomatoes for 2 minutes, stirring occasionally.
9. Add the spinach.
10. Stir in heavy cream, parmesan and herbs and bring mixture to a simmer.
11. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
12. Return salmon back to the skillet to allow the salmon to develop with the sauce.
13. Garnish with more herbs and drizzle Olive Amelia's Elderflower White Balsamic Vinegar on top.
14. Serve immediately.

Enjoy with the Gluten Free Pasta by La Fabbrica della Pasta.