Creamy Tuscan Salmon
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
3 servings
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Course
Main Course, Dinner
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Cuisine
American
Creamy Tuscan Salmon
Description
Creamy Tuscan Salmon combines pan-seared salmon filets with a sauce made from sautéed onions, garlic, sun-dried tomatoes, and cherry tomatoes. The sauce is enriched with heavy cream and Parmesan cheese and seasoned with paprika and Italian herbs, creating a creamy and slightly tangy flavor profile. Fresh baby spinach is stirred in last, wilting gently to add a tender texture and vibrant color.
The salmon is first seared to develop a golden crust, then finished by simmering in the sauce until cooked through, which keeps the fish moist and infuses it with the sauce's flavors. This method also allows the sauce to thicken slightly, providing a rich coating around the salmon.
This dish can be served on its own or alongside simple sides such as rice, pasta, or steamed vegetables. It is a great option when you want a creamy, savory main course featuring salmon with Mediterranean-inspired elements.
Leftovers should be stored in a sealed container and can be reheated gently in a skillet coated with a thin layer of olive oil to prevent sticking. To add a little extra heat, a pinch of red pepper flakes can be stirred into the sauce before finishing. Garnishing with fresh basil adds a fresh herbal note just before serving.
Ingredients
For the salmon:
- 3 salmon about 1 pound total, filets
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 tablespoon extra-virgin olive oil
For the sauce:
- ½ white onion diced
- ½ cup sun-dried tomatoes in oil
- ½ cup cherry tomato
- 1 tablespoon garlic minced
- 1 cup heavy cream
- ½ cup Parmesan Cheese freshly shredded
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 cup spinach fresh baby
- salt to taste
Instructions
- Pat the salmon dry with a paper towel. Season both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Once the oil is hot, add the salmon and sear for 3 to 4 minutes per side, until golden brown. (The salmon doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce later.) Remove the salmon and set aside.
- In the same pan over medium heat, add onions, sun-dried tomatoes, cherry tomatoes, and garlic and cook for 5 minutes, until fragrant and softened.
- Stir in the heavy cream, Parmesan cheese, paprika and Italian seasoning. Reduce heat to low, then stir in the fresh baby spinach and allow the sauce to simmer, until the spinach is wilted. Stir in salt, to taste, if desired. Place the salmon back into the pan and simmer for 5 to 10 minutes until the salmon is cooked through.
Notes
- Store any leftovers in a sealed container for up to 2 days and reheat gently in a lightly oiled skillet.
- Use enough olive oil to lightly coat the skillet when searing the salmon for a good crust without sticking.
- Add a pinch or two of red pepper flakes to the sauce if you want a mild spicy kick.
- Fresh basil makes a nice garnish to brighten the dish when serving.
User Reviews
Overall Rating
5
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