Description
This Creamy Tuscan Salmon recipe is a 30-minute, easy-to-make dinner that’s packed with flavor. Pan-seared salmon is cooked in a creamy, cheesy sauce made with sun-dried tomatoes, fresh spinach, garlic, and parmesan, creating a mouthwatering dish perfect for busy weeknights or impressing guests. A must-try for seafood lovers!
Ingredients
Salmon: 3/4 to 1 pound (fresh or thawed frozen), cut into 3 fillets
Olive Oil: For searing the salmon
Sun-dried Tomatoes in Oil: Provides rich flavor
Cherry Tomatoes: Adds color and texture
Fresh Baby Spinach: Adds a pop of green and nutrients
Onion: 1 white onion (or yellow onion)
Seasonings: Paprika, Italian seasoning, salt, black pepper
Garlic: Fresh garlic, minced
Heavy Cream: Forms the base of the creamy sauce
Parmesan Cheese: Adds umami and richness
Instructions
Step 1: Prep and Sear the Salmon
Pat both sides of the salmon dry with paper towels.
Season both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the salmon for 3 to 4 minutes per side, until golden brown.
Remove the salmon from the skillet and set aside. (It won’t be fully cooked through at this point.)
Step 2: Make the Sauce
In the same skillet, add onions, sun-dried tomatoes, cherry tomatoes, and garlic.
Sauté on medium heat for 5 minutes, until softened and fragrant.
Stir in heavy cream, parmesan cheese, paprika, Italian seasoning, and salt.
Reduce the heat to low and stir in fresh baby spinach. Let the spinach wilt and the sauce simmer.
Step 3: Simmer Everything Together
Add the salmon back into the skillet with the sauce.
Let everything simmer for 5 to 10 minutes until the salmon is fully cooked through and the sauce has thickened.
Serve and enjoy!
Notes
Tips and Tricks for Success:
Bring the salmon to room temperature: Let the salmon rest for 15-20 minutes at room temperature before cooking to ensure it sears properly.
Pat the salmon dry: This helps prevent sticking and ensures the fillets develop a nice, crispy crust.
Use a fish spatula: A fish spatula is perfect for flipping delicate salmon without breaking it apart.
Cook the sauce on low heat: To avoid curdling the cream sauce, always simmer on low heat.
Customize the sauce: If you want more richness, add a little extra parmesan or a dash of garlic powder.
How to Serve:
Side Dishes: Serve this creamy Tuscan salmon with roasted vegetables, mashed potatoes, or quinoa for a balanced meal.
Salads: Pair it with a fresh arugula or spinach salad to complement the rich sauce.
Garlic Bread: Serve with a slice of garlic bread for sopping up the delicious sauce.
Storage and Leftovers:
Refrigerate leftovers in an airtight container for up to 2 days.
To reheat, warm gently in a skillet over low heat, stirring occasionally to keep the sauce creamy.
FAQ:
Can I use frozen salmon?
Yes! Just make sure the salmon is thawed and at room temperature before cooking. It will sear better and cook more evenly.
Can I use another type of fish?
While salmon is the classic choice, you can also try this recipe with trout or cod. The cooking time may vary slightly depending on the thickness of the fillets.
Can I substitute the cream?
You can substitute heavy cream with half-and-half for a lighter version, though it may not be as rich.
Can I make this ahead?
The sauce can be made ahead and stored in the fridge. Just reheat the sauce and add the salmon just before serving to ensure it’s fresh and perfectly cooked.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
