Tuscan Salmon
User Reviews
5
Tuscan Salmon
Description
This recipe begins by seasoning skin-on salmon fillets with salt and pepper, then cooking them skin-side down in olive oil over medium-high heat to achieve a crispy skin. After flipping and completing cooking, the salmon is set aside. The skillet then becomes the base for a sauce starting with minced garlic, sun-dried and cherry tomatoes sautéed until softened. Baby spinach is added and wilted before pouring in heavy cream, grated Parmesan, and red chili flakes for mild heat.
Lemon zest and juice introduce brightness that cuts through the creamy sauce. Freshly chopped basil and parsley added at the end preserve their aroma and freshness. The salmon is nestled back into the sauce briefly to absorb flavors and warm through without losing its delicate texture. The result is a balanced dish featuring moist salmon and a savory, velvety sauce with herbaceous elements and a slight kick from chili flakes.
Before cooking, drying the salmon thoroughly with paper towels improves searing and skin crispiness. The sauce's thickness can be adjusted by adding cream or broth or reducing it further. Leftovers keep well refrigerated for up to three days and should be gently reheated to avoid overcooking the fish.
Ingredients
- 4 salmon skin-on, about 6 ounces each, fillets
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic minced
- ¼ cup sun-dried tomatoes chopped
- 1 cup cherry tomato halved
- 3 cups baby spinach
- 1 cup heavy cream
- ½ cup Parmesan Cheese grated
- ½ teaspoon red chili flakes
- lemon zest and juice from 1
- ¼ cup basil chopped, fresh
- ½ cup parsley chopped, fresh
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.
Notes
- Pat salmon fillets dry before seasoning to promote crispy skin and better searing.
- Adjust red chili flakes to suit your preferred spice level, adding more or less as desired.
- If the sauce is too thick, thin it with extra cream or broth; simmer longer to thicken if too thin.
- Add fresh basil and parsley just before serving to retain their color and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to prevent overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 591 kcal
% 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.
User Reviews
Overall Rating
5
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