Creamy Tuscan Salmon
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
445 kcal
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Course
Main Course
Creamy Tuscan Salmon
Description
Creamy Tuscan Salmon starts by seasoning salmon fillets with salt, pepper, and Italian seasoning before pan-searing them to develop a golden crust. The Tuscan cream sauce is made in the same pan using butter, onion, garlic, and chopped sun-dried tomatoes sautéed together. Chicken broth and heavy cream form the base of the sauce, which is then enriched with Parmesan cheese and tossed with fresh kale until just wilted. The salmon is added back to the sauce to absorb the flavors and keep moist. This recipe offers a creamy texture with balanced acidity from the sun-dried tomatoes and a slight bitterness from the kale.
Serve this dish as a satisfying main course alongside simple sides like roasted vegetables or a light salad. The sauce complements the richness of the salmon and provides a colorful presentation.
For a thicker sauce, whisking in a cornstarch slurry helps reach the desired consistency. This recipe is inspired by Tuscan-style flavors but adapted with accessible ingredients and a straightforward cooking approach.
Ingredients
SALMON
- 2 Tbsp olive oil
- 4 (6 oz each) salmon filets
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp Italian seasoning
TUSCAN CREAM SAUCE
- 1 Tbsp butter
- 1/2 small yellow onion minced
- 2 Tbsp garlic finely minced
- 5 oz sun-dried tomato drained and chopped, in oil, from jar
- 1 1/3 cups chicken broth reduced sodium
- 1 cup heavy whipping cream
- 1/2 tsp Italian seasoning
- 1/4 tsp black pepper
- 1/3 cup Parmesan Cheese fresh is best, grated
- 1 - 2 cups kale chopped, fresh
Instructions
- Pat salmon dry, then season with salt, pepper and Italian seasoning. Add olive oil to large skillet and heat over MED-HIGH heat until hot. Add salmon, skin-side UP (if using skin-on filets), and cook for 4-5 minutes. Try not to move the salmon around as it cooks. This is what creates a great golden brown crust.
- Carefully flip salmon over and cook on the other side for another 5 minutes, until opaque throughout and flakes easily. Remove to a plate and set aside.
- Don't wipe out the skillet, but add butter to pan drippings. Add onion and cook 4 minutes, until softened. Add sun-dried tomatoes and garlic and cook another 30 seconds or so.
- Pour in chicken broth and scrape the bottom of the pan with a wooden spoon, then stir in cream.
- Let cook for 2-4 minutes, stirring often, then stir in pepper and Italian seasoning and Parmesan cheese.
- Add kale and cook another minute or two until wilted. Return salmon to the skillet, nestling them down into the sauce and spooning sauce over the top of the filets.
Notes
- To thicken the sauce, mix 1 Tbsp cornstarch with 2 Tbsp water and whisk into the sauce until desired thickness.
- This recipe uses Tuscan-style ingredients but is not a traditional Tuscan dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 9g | 18% |
| Fat | 40g | 62% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 97mg | 32% |
| Sodium | 868mg | 36% |
| Potassium | 948mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 6510IU | 130% |
| Vitamin C | 104mg | 116% |
| Calcium | 239mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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