Creamy Garlic Butter Tuscan Salmon
User Reviews
4.7
Creamy Garlic Butter Tuscan Salmon
Description
This recipe starts by seasoning and searing salmon fillets in olive oil to develop a golden crust. The pan’s residual juices are then used to build the sauce by melting butter and lightly frying garlic and diced onion. Adding dry white wine allows the flavors to meld and reduce slightly before sun-dried tomatoes are incorporated, contributing concentrated tomato flavor.
Lowering the heat, half and half is added to create a creamy base, simmered gently with the vegetables. Baby spinach leaves wilt into the sauce, adding freshness and color. Parmesan cheese melts into the cream, enriching the sauce with its sharp, nutty flavor. Cornstarch mixed with water may be added optionally to thicken the sauce to a desirable consistency.
The cooked salmon is returned to the skillet to warm in the sauce briefly before plating. Chopped fresh parsley sprinkled on top adds a finishing touch to the dish.
The notes clarify half and half as a mix of light cream and milk, with suggestions for substitutions like light or heavy cream. The recipe is adapted from a Tuscan-style chicken and is not a traditional Tuscan preparation.
Ingredients
- 4 salmon skin off, or Trout or any white fish, fillets
- 1 pinch salt to season
- 1 pinch black pepper
- 2 teaspoons olive oil
- 2 tablespoons butter
- 6 cloves garlic finely diced
- 1 yellow onion diced
- ⅓ cup white wine optional - do not use a sweet white wine, dry
- 5 ounces sun dried tomatoes jarred, drained of oil, strips in oil
- 1 ¾ cups half and half see notes
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 3 cups baby spinach leaves
- ½ cup Parmesan Cheese fresh grated, do not include for dairy free option
- 1 teaspoon cornstarch cornflour mixed with 1 tablespoons of water, optional
- 1 tablespoon parsley chopped, fresh
Instructions
- Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
- Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
- Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
- Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
- Serve over pasta, rice or steamed veg.
Notes
- Use half and half or an equivalent mix of light cream and milk to achieve the sauce's creamy texture.
- Light cream or heavy cream can be used instead, adjusting richness to preference.
- The recipe adapts flavors from a Tuscan-style chicken dish but applies them to salmon for a creamy seafood entrée.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4serves
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 18g | 6% |
| Protein | 45g | 90% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 134mg | 45% |
| Sodium | 507mg | 21% |
| Potassium | 1.605mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3.095IU | 0% |
| Vitamin C | 50mg | 56% |
| Calcium | 227mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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