Description
This Creamy Tuscan Salmon recipe features succulent salmon fillets seared to perfection and served with a rich, velvety sauce made from sun-dried tomatoes, garlic, spinach, Parmesan cheese, and a touch of Italian seasoning. Ready in just 30 minutes, this flavorful dish combines a luscious creamy sauce with tender salmon for an elegant yet easy-to-make meal perfect for any weeknight or special occasion.
Ingredients
Scale
Salmon
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 pound salmon fillet (or 4 individual fillets), skin on or off
Sauce
- 1 tablespoon butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning, plus more to taste
- 1 cup heavy cream
- ¼ cup chicken broth (or dry white wine)
- ½ cup grated Parmesan cheese
- 1-2 cups baby spinach
- Fresh parsley or basil, for garnish (optional)
Instructions
- Sear Salmon: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and freshly ground black pepper. Place the salmon skin-side down (if the skin is on) and sear until the skin is golden brown and crisp. Flip the salmon and sear the other side briefly to develop a nice crust. Remove the salmon from the skillet and set aside.
- Sauté Aromatics and Vegetables: In the same skillet, melt 1 tablespoon of butter. Add the finely chopped onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, stirring to prevent burning. Stir in the chopped sun-dried tomatoes and 1 teaspoon of Italian seasoning, allowing the flavors to combine for about 1-2 minutes.
- Make Creamy Sauce: Gradually whisk in the ¼ cup of chicken broth or dry white wine, scraping any browned bits from the bottom of the skillet for extra flavor. Then pour in 1 cup of heavy cream and add ½ cup of grated Parmesan cheese. Bring the mixture to a gentle simmer and cook until the sauce thickens slightly, about 3-5 minutes. Taste and season with salt and freshly ground black pepper as desired.
- Add Spinach and Combine: Stir in 1 to 2 cups of baby spinach leaves into the sauce and cook until wilted, about 2 minutes. Return the seared salmon to the skillet, nestling the fillets into the creamy sauce. Spoon some sauce over the top of the salmon to coat it well and allow it to warm through for a minute or two.
- Serve: Plate the salmon with generous spoonfuls of the creamy Tuscan sauce. Garnish with fresh parsley or basil leaves if desired. Serve hot for a delightful, comforting dish.
Notes
- For an alcohol-free version, use chicken broth instead of white wine.
- Use fresh spinach for best texture; frozen spinach may release too much water and thin the sauce.
- Searing the salmon well on the skin side helps prevent sticking and adds texture.
- Adjust Italian seasoning and garlic amounts according to your taste preference.
- Leftover salmon with sauce can be stored in an airtight container in the fridge for up to 2 days.
