5.0 from 48 votes
Tuscan Salmon
This Tuscan Salmon recipe features tender salmon fillets cooked to perfection, nestled in a creamy sauce with sun-dried and cherry tomatoes, garlic, and a mix of spinach and herbs.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 591 kcal
Course:
Lunch , Dinner
Cuisine:
Italian , American
Ingredients
- 4 salmon fillets skin-on, about 6 ounces each
- salt and pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic minced
- ¼ cup sun-dried tomatoes chopped
- 1 cup cherry tomatoes halved
- 3 cups baby spinach
- 1 cup heavy cream
- ½ cup Parmesan Cheese grated
- ½ teaspoon red chili flakes
- Zest and Juice from 1 lemon
- ¼ cup fresh basil chopped
- ½ cup fresh parsley chopped
Instructions
- Season each salmon fillet with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Place the salmon fillets skin-side-down and cook for 4-5 minutes until the skin is crispy. Flip the salmon and cook for another 3-4 minutes, or until salmon is cooked through but still tender in the center. Transfer the salmon to a plate and set aside.
- In the same skillet, add more olive oil if necessary and sauté the minced garlic until fragrant, about 30 seconds to 1 minute. Add the sun-dried tomatoes and cherry tomatoes to the skillet. Sauté for 2-3 minutes until the tomatoes begin to soften.
- Add the baby spinach and stir until it's wilted. Pour in the heavy cream, grated Parmesan cheese, and red chili flakes (if using). Stir and allow the sauce to simmer for 2-3 minutes. Add the lemon zest and lemon juice, then stir to combine.
- Return the salmon fillets to the skillet, nestling them into the sauce. Allow them to simmer in the sauce for a couple of minutes to heat through.
- Sprinkle the chopped basil and parsley over the salmon and sauce. Serve the Tuscan salmon hot, ensuring each plate gets a generous serving of the spinach and sun-dried tomato sauce.
Cup of Yum
Notes
- : Before seasoning and cooking, make sure to pat your salmon fillets dry with a paper towel. Removing excess moisture helps to achieve a much better sear and crispier skin.
- Pat the Salmon Dry: Before seasoning and cooking, make sure to pat your salmon fillets dry with a paper towel. Removing excess moisture helps to achieve a much better sear and crispier skin.
- Adjusting Spice Levels: The red chili flakes add a bit of heat to the dish. Feel free to adjust the amount according to your spice preference.
- Sauce Consistency: If the sauce is too thick, you can thin it out with a little extra cream or some broth. If it's too thin, let it simmer for a few more minutes to reduce.
- Herb Freshness: Add the fresh basil and parsley just before serving to preserve their vibrant color and fresh flavor.
- Leftovers Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the salmon.
Nutrition Information
Serving
1serving
Calories
591kcal
(30%)
Carbohydrates
10g
(3%)
Protein
42g
(84%)
Fat
43g
(66%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
6g
Monounsaturated Fat
15g
Cholesterol
169mg
(56%)
Sodium
329mg
(14%)
Potassium
1404mg
(40%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
4178IU
(84%)
Vitamin C
29mg
(32%)
Calcium
260mg
(26%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 591
% Daily Value*
| Serving | 1serving | |
| Calories | 591kcal | 30% |
| Carbohydrates | 10g | 3% |
| Protein | 42g | 84% |
| Fat | 43g | 66% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 169mg | 56% |
| Sodium | 329mg | 14% |
| Potassium | 1404mg | 30% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 4178IU | 84% |
| Vitamin C | 29mg | 32% |
| Calcium | 260mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.