Creamy Tuscan Salmon Recipe
This Creamy Tuscan Salmon recipe features perfectly seared salmon fillets served in a rich and luscious creamy sauce loaded with sun-dried tomatoes, spinach, and parmesan cheese. It’s a deliciously elegant yet easy-to-make dish that combines tender flaky salmon with a flavorful Italian-inspired sauce, ready in just 25 minutes and perfect for a quick weeknight meal or special occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
Salmon
- 4 salmon fillets
- Salt (to taste)
- Black pepper (to taste)
- 1 tbsp olive oil
Sauce
- 1 small yellow onion (diced)
- 5 cloves garlic (minced)
- 1 cup sun-dried tomatoes (drained and chopped)
- 1/3 cup vegetable broth
- 1 ½ cups heavy cream
- 3 cups baby spinach
- 1/2 cup parmesan cheese (grated)
- 1 tbsp fresh parsley (chopped)
Instructions
- Heat the skillet: Place a large skillet over medium-high heat and add the olive oil. Allow the oil to heat up until shimmering.
- Season and sear salmon: Season the salmon fillets with salt and black pepper on both sides. Place them flesh-side down on the hot skillet and cook undisturbed for 5 minutes to develop a nice sear.
- Flip and finish salmon: Carefully flip the fillets and cook for an additional 2-3 minutes until salmon is cooked through but still moist. Remove the salmon from the skillet and set aside.
- Sauté onions and garlic: In the same skillet, add diced onion and sauté for 4-5 minutes until translucent and soft. Add the minced garlic and sun-dried tomatoes, cooking for another 1-2 minutes to release their flavors.
- Add liquids and simmer: Pour in the vegetable broth and heavy cream. Stir well and bring the mixture to a gentle simmer. Season with salt and black pepper to taste.
- Add spinach and parmesan: Stir in the baby spinach and grated parmesan cheese. Cook for 2-3 minutes until the spinach wilts and the parmesan fully melts, creating a creamy sauce.
- Return salmon and garnish: Place the salmon fillets back into the skillet with the creamy sauce to warm through. Finish by sprinkling chopped fresh parsley over the top before serving.
Notes
- Use fresh baby spinach for best texture and flavor.
- Sun-dried tomatoes packed in oil can be used instead of drained; reduce olive oil accordingly.
- For a dairy-free version, substitute heavy cream and parmesan with coconut cream and nutritional yeast.
- Cooking times may vary depending on salmon thickness; ensure salmon is opaque and flakes easily.
- This recipe pairs well with pasta, rice, or crusty bread to soak up the creamy sauce.
Find it online: https://justsosavory.com/creamy-tuscan-salmon-recipe/
