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Salmon in Creamy Garlic Tuscan Sauce with Steamed Broccoli & Potatoes
5 from 3 votes

Salmon in Creamy Garlic Tuscan Sauce with Steamed Broccoli & Potatoes

Salmon in Tuscan sauce is the perfect family lunch or dinner recipe and takes salmon to the next level.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian

Ingredients

  • 4 salmon fillets
  • 20 g butter
  • 1 yellow onion chopped, medium
  • 4 cloves of garlic minced
  • 4-5 tomatoes dried
  • 5-6 button mushroom aka portobello
  • 200 ml chicken stock
  • 250 ml cooking cream (low-fat preferred)
  • Fish Seasoning
  • salt
  • black pepper
  • 1 tbsp neutral cooking oil generic cooking oil
Side (Steamed Broccoli and Potatoes)
  • 1 broccoli head
  • 3-4 potatoes white
  • salt

Instructions

Steamed Potatoes and Broccoli
    Cup of Yum
  1. Peel and dice the potatoes. Cut the broccoli head into small florets. Steam them! You can use the Thermomix and cook the potatoes in the steaming basket and the broccoli in the Varoma dish (22 minutes at Varoma temperature, speed 1). If you don't have a Thermomix, you can use the classic cooking method: boil the potatoes in a pot with water and salt, place a sieve over the pot and add the broccoli florets. Cover with a lid and let the steam do its work!
Salmon in Tuscan Sauce
  1. Season the salmon fillets with salt, pepper, and fish seasoning.
  2. Heat a tablespoon of oil in a large frying pan.
  3. Add the salmon fillets to the hot pan, skin side up. Fry for 5 minutes over medium heat, then flip the fillets and cook for another 5 minutes on the other side.
  4. Carefully remove the salmon fillets from the pan and place them on a clean plate.
  5. In the same, unwashed pan, melt the butter, then add the onion and garlic and sauté for a minute or two. Add the dehydrated tomatoes and sliced mushrooms and cook for another 3-4 minutes, stirring constantly. Usually, dried tomatoes are quite salty, so I recommend adjusting the salt-level of the sauce only at the end.
  6. When the mushrooms are done, add the chicken stock and cooking cream, mix well with the remaining ingredients and cover the pan with a lid. Let the sauce simmer for 3-4 minutes over medium heat.
  7. Place the salmon fillets over the sauce and cook for another 2 minutes with the lid on. Turn off the heat and leave the pan covered until ready to serve.
  8. Serve with potatoes and steamed broccoli.
  9. For the grown-ups at the table, salmon loves the company of a dry white wine.

Notes