This is a simple meal that I made as a private chef in Beverly Hills. Grilled salmon and a creamy spinach tomato cream sauce. I started my morning off by breaking down some broccoli florets into bite size pieces, toss in olive oil, some salt, and into the oven to roast. i always like to get my vegetables done and out of the way so that when it’s Time to serve, I can focus on the protein. Roasted vegetables reheat very nicely in the oven, whereas meats will most likely overcook or dry out. Cube up some green zucchini and yellow squash, also toss in olive oil, Italian seasoning and salt to season. Italian seasoning usually contains a mix of dried basil, oregano, sage, rosemary, and or thyme! It’s just a very good general dried herb mix, I’m going to saute these, but I like to give them a toss before so that the seasoning is more evenly spread. Gently sweated those down until 90% cooked, removed into a bowl, and sautéed sliced garlic and tossed with the zucchini. For the sauce, I sweat down some shallots in a little oil, pressed a decent amount of garlic, and squeezed tomato paste to fry in the oil. Constantly stirring to prevent it from burning. I like to get this to the brink before burning to get maximum caramelization. This gets rid of that raw, metallic flavor from tomato paste and turns it into a nice, sweet, intense tomato flavor. Deglaze with white wine to prevent it from burning, and add in a bit more Italian seasoning while the wine reduces. cook until the harsh smell of alcohol is gone and add chicken stock for some meatiness and a little body. Then I pick and chiffonade basil before seasoning my salmon filets. I seasoned them simply today with kosher salt because the sauce will provide plenty of flavor. Once the sauce has reduced a bit, I add in a touch of heavy cream and cream cheese, whisk it in and let it continue to reduce. We had some spinach leftover from a salad the day prior, so I added it into the sauce for added fiber.the spinach will release a bit of water so I also had to reduce it a bit further to get the consistency that I wanted. To finish, I fold in the chiffonade basil, a little bit of fresh parm. It’s a little variation of the marry me chicken sauce. I forgot to record the salmon getting grilled but to plate, a good amountof the hearty spinach-basil-tomato cream sauce, sauteed zucchini, roasted broccoli, and finally the crispy skin grilled salmon. and thats lunch! Nice and simple! #cooking #food #privatechef #recipe #howtocook - @justahumblecook