Creamy Garlic Butter Tuscan Salmon, One Skillet

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Leftovers keep for two days in the fridge. Reheat gently over low heat with a spoonful of liquid, since cream sauces dislike a hard boil the second time around. The salmon will flake into the sauce, which makes a genuinely good lunch tossed with pasta the next day.

This is the kind of dish that earns a permanent spot in the rotation: impressive enough to cook for someone, easy enough to cook for yourself on an ordinary evening. Once you have made it once, you will stop measuring and start trusting your eye, which is exactly how a recipe