Serve with a green vegetable or a mixed green salad.
1 tablespoon extra-virgin olive oil
2 (6-oz) salmon fillets, skin removed and patted dry with paper towels
Freshly ground black pepper
1 tablespoon unsalted butter
1 clove garlic, minced
1 medium shallot, finely chopped
1/2 cup diced fresh tomatoes (seeds removed)
1/2 cup heavy cream
2 tablespoons grated Parmesan
1 tablespoon prepared basil pesto
Thin Spaghetti, cooked
In a medium skillet over medium heat, heat the oil. Season salmon all over with salt and pepper.
When the oil begins to shimmer, add the salmon skin-side up and cook until deeply golden, about 6 minutes.
Turn over and cook 2 minutes more. Transfer to a plate.
Reduce the heat to low and add the butter. When the butter melts, stir in the garlic and cook 1 minute. Add the shallot and cook until tender.
Add the chopped tomato and season with salt and pepper. Cook until the tomatoes soften.
Stir in the heavy cream, parmesan, and pesto and bring mixture to a simmer.
Reduce heat to low and simmer until the sauce is slightly thickened, about 2 minutes.
Return the salmon back to the skillet and spoon the sauce over the fish. Simmer until the salmon is cooked through, about 2-3 minutes more.
Place some cooked spaghetti on each serving plate and place the salmon on top. Pour the sauce in the skillet over the fish and spaghetti.