Description
This Creamy Tuscan Salmon recipe combines succulent seared salmon fillets with a rich, flavorful sauce made from sun-dried tomatoes, garlic, spinach, and Parmesan cheese. Cooked together on the stovetop, this dish offers a perfect balance of tangy and creamy elements with a touch of Italian seasoning, making it a quick and elegant meal suitable for any night of the week.
Ingredients
Scale
Salmon
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 pound salmon fillet (or 4 individual fillets), skin on or off
Sauce
- 1 tablespoon butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning, plus more to taste
- 1 cup heavy cream
- ¼ cup chicken broth (or dry white wine)
- ½ cup grated Parmesan cheese
- 1-2 cups baby spinach
- Fresh parsley or basil, for garnish (optional)
Instructions
- Sear Salmon: Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and freshly ground black pepper. Place the salmon skin-side down if the skin is on, and sear until the skin is golden brown and crisp. Flip the salmon and sear the other side briefly until just cooked through. Remove the salmon from the skillet and set aside.
- Sauté Aromatics and Vegetables: In the same skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Stir in the chopped sun-dried tomatoes and Italian seasoning to combine flavors.
- Make Creamy Sauce: Gradually pour in the chicken broth or dry white wine, whisking constantly to combine. Slowly add the heavy cream and grated Parmesan cheese, stirring continuously. Bring the mixture to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon. Season with salt and freshly ground black pepper to taste.
- Combine and Finish: Add the baby spinach to the skillet with the sauce and cook for 1-2 minutes until the spinach wilts. Return the seared salmon fillets to the skillet and spoon the creamy Tuscan sauce over each piece to keep them warm and flavorful.
- Serve: Serve the creamy Tuscan salmon hot, garnished with freshly chopped parsley or basil if desired, offering a beautifully balanced and comforting meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Dry white wine can be replaced with chicken broth for a non-alcoholic option.
- Ensure not to overcook the salmon to keep it moist and tender.
- Sun-dried tomatoes packed in oil can be used to add extra richness but adjust oil usage accordingly.
- This dish pairs well with crusty bread, mashed potatoes, or a side of steamed vegetables.
