Description
Creamy Tuscan Salmon is a decadent and flavorful dish featuring perfectly seared salmon filets simmered in a rich sauce made with sun-dried tomatoes, cherry tomatoes, garlic, heavy cream, Parmesan cheese, and fresh baby spinach. This elegant entree is ideal for a weeknight dinner or special occasion, delivering a satisfying blend of creamy, savory, and slightly tangy flavors with a hint of Italian seasoning.
Ingredients
Scale
For the salmon:
- 3 salmon filets (about 1 pound total)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
For the sauce:
- ½ white onion, diced
- ½ cup sun-dried tomatoes in oil
- ½ cup cherry tomatoes
- 1 tablespoon minced garlic
- 1 cup heavy cream
- ½ cup freshly shredded Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 cup fresh baby spinach
- Salt, to taste
Instructions
- Prepare the salmon: Pat the salmon dry with a paper towel. Season both sides evenly with kosher salt and freshly ground black pepper to enhance flavor and aid in browning.
- Sear the salmon: Heat the extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the salmon filets skin-side down if applicable. Sear each side for 3 to 4 minutes 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 from the skillet and set aside.
- Cook vegetables and aromatics: In the same skillet over medium heat, add the diced white onion, sun-dried tomatoes with their oil, halved cherry tomatoes, and minced garlic. Cook and stir occasionally for about 5 minutes until the onions are translucent, the garlic is fragrant, and the tomatoes have softened.
- Create the creamy sauce: Stir in the heavy cream, freshly shredded Parmesan cheese, paprika, and Italian seasoning into the vegetable mixture. Reduce the heat to low, allowing the cream and cheese to meld into a thick, luscious sauce.
- Add spinach and adjust seasoning: Add the fresh baby spinach to the sauce and let it simmer gently until the spinach wilts completely. Taste the sauce and add additional salt if desired to balance the flavors.
- Finish cooking salmon in sauce: Return the seared salmon filets to the skillet, nestling them gently into the creamy Tuscan sauce. Simmer on low heat for 5 to 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Notes
- The olive oil should lightly coat the bottom of the pan—enough to cover the surface in a thin layer for proper searing. Add more if needed depending on pan size.
- For some added heat, stir in a pinch or two of red pepper flakes into the sauce.
- Garnish the finished dish with fresh basil leaves before serving for extra color and aroma.
- Store leftovers in a sealed container in the refrigerator for up to 2 days. Reheat gently in a skillet to avoid overcooking the salmon.
Nutrition
- Serving Size: 1 salmon filet with sauce (approximately 1/3 of recipe)
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 135mg
