Creamy Tuscan Salmon (Printable version)
Golden salmon in a rich parmesan cream sauce with sun-dried tomatoes and spinach.
# Ingredient list:
→ Salmon
01 - 4 salmon fillets (5-6 oz each), skinless or skin-on
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons olive oil
→ Creamy Sauce
05 - 2 tablespoons unsalted butter
06 - 3 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 2/3 cup sun-dried tomatoes in oil, drained and sliced
09 - 2/3 cup heavy cream
10 - 1/4 cup chicken or vegetable broth
11 - 1/2 cup grated Parmesan cheese
12 - 3-4 oz baby spinach leaves
13 - 1 teaspoon Italian seasoning
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - Fresh basil leaves
16 - Lemon wedges
# Directions:
01 - Pat the salmon fillets dry with paper towels and season both sides evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add salmon fillets skin-side down if using skin-on. Sear for 4 minutes until golden, then flip and cook for 2-3 minutes until almost cooked through. Remove salmon from skillet and set aside on a plate.
03 - Reduce heat to medium. Add butter to the same skillet and let it melt. Add minced garlic and diced onion, sautéing for 2-3 minutes until fragrant and translucent.
04 - Stir in sliced sun-dried tomatoes and cook for 1 minute to release their flavors.
05 - Pour in heavy cream and broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
06 - Add Parmesan cheese and Italian seasoning. Stir continuously until the cheese melts completely and the sauce thickens slightly, about 2 minutes.
07 - Add baby spinach leaves and cook for 1-2 minutes until just wilted. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Return salmon fillets to the skillet, spooning sauce generously over each piece. Simmer gently for 2-3 minutes until salmon is cooked through and sauce is creamy and cohesive.
09 - Transfer to serving plates immediately, garnished with fresh basil leaves and lemon wedges if desired.
# Expert Tips:
01 -
- The creamy sauce clings to every bite of salmon without overwhelming the delicate fish
- It comes together in 30 minutes but tastes like something that simmered all afternoon
02 -
- Overcooking the salmon after adding it back to the sauce will make it dry quickly
- The sauce continues thickening off the heat, so remove it slightly earlier than you think
03 -
- Room temperature salmon cooks more evenly, so take it out 15 minutes before you start cooking
- Slice your sun-dried tomatoes thinly so they distribute throughout every bite