Creamy Tuscan Salmon (Print Version)
Rich salmon in creamy garlic sauce with sun-dried tomatoes and spinach
# What You’ll Need:
→ 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 1/2 ounces 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
# Steps:
01 - Pat the salmon fillets dry with paper towels. Season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add salmon fillets skin-side down and sear for 4 minutes until crispy. Flip and cook 2-3 minutes until golden and nearly cooked through. Remove salmon from skillet and set aside.
03 - Reduce heat to medium. Add butter to the skillet and let 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, scraping up any browned bits from the bottom of the pan. Bring mixture to a gentle simmer.
06 - Add Parmesan cheese and Italian seasoning. Stir continuously until cheese melts completely and sauce thickens slightly, approximately 2 minutes.
07 - Add baby spinach leaves and cook for 1-2 minutes until just wilted. Taste sauce and adjust seasoning with additional salt and pepper as 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 coating the fish.
09 - Plate hot salmon with creamy sauce. Garnish with fresh basil leaves and lemon wedges if desired. Serve immediately while warm.
# Expert Tips:
01 -
- The restaurant quality sauce comes together in under 10 minutes but tastes like it simmered all day
- Everything cooks in one pan, so you get maximum flavor with minimum cleanup
02 -
- Dont overcook the salmon during the initial sear, it will finish cooking in the sauce
- The sauce thickens quickly off the heat, so remove it from the stove when it still looks slightly thin
03 -
- Let the salmon come to room temperature for 20 minutes before cooking for even searing
- Use a splatter guard when searing, as the skin can pop and sizzle quite dramatically