Maybe I’ll punish her by making her make me this Creamy Tuscan Salmon for dinner. It’s so easy, I bet she could do it on her own. Anyway, Eric decided to dive into the couch and from the other room, I heard him make repeated exclamations of surprise, and what sounded like counting. Counting? Oh dear. I didn’t ask, because as I said, ignorance is bliss when it comes to couch specimens, but then he shouted, “TWENTY-ONE!!” That was the number of Charlotte’s socks he pulled out of the armchair in our living room. The only reason I didn’t lose my cool completely was because I remember doing this sort of stuff as a kid. And my grievances were way worse than socks. Shh don’t tell her. At least now I know why Charlotte NEVER has any socks in the drawer, even when I’ve just done laundry. Facebook | Pinterest | Instagram Add the olive oil and swirl to coat. It will shimmer immediately because your pan is super hot. Then add the salmon immediately, before the oil has a chance to smoke. Then DON’T TOUCH IT again until you are ready to flip it a couple minutes later. If you move it around it won’t have a chance to sear. Enjoy it as a lighter dinner option on its own, or make it into a heartier meal by serving it over a pile of cooked pasta. The extra cream sauce makes the perfect creamy pasta sauce! It’s also delicious with roasted potatoes, mashed potatoes, rice, or cauliflower rice. You could also make The Best Garlic Bread of Your Life and use it to sop up all the extra creamy sauce – yum! Let’s be honest though…sometimes, ain’t nobody got time for that. You can microwave it. The world will not end. The salmon WILL become more cooked, and a little dryer, but with the creamy sauce it still makes a good fast lunch when the oven isn’t an option. Cover it with a lid or piece of waxed paper and use the low setting, if you have one. I don’t recommend freezing it, because the texture of the sauce won’t hold up when thawed.
