Description
This Tuscan Salmon recipe features tender salmon fillets sautéed to perfection and served with a rich, creamy sauce made from sun-dried tomatoes, green onions, garlic, heavy cream, Parmesan cheese, and fresh baby spinach. A savory and elegant dish that brings the flavors of Tuscany to your table in just 30 minutes.
Ingredients
Scale
Salmon
- 1 1/2 lbs boneless, skinless salmon filet (cut into 4 even slices)
- 1/2 tsp fine sea salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
Sauce
- 1/3 cup sun-dried tomatoes packed in oil (drained and chopped)
- 1/4 cup green onion (green parts, chopped)
- 3 garlic cloves (minced)
- 1 cup heavy whipping cream
- 1/4 cup parmesan cheese (finely shredded)
- 2 cups fresh baby spinach leaves
Instructions
- Season the Salmon: Season salmon fillets evenly with 1/2 teaspoon of fine sea salt, 1/2 teaspoon of freshly ground black pepper, and 1/2 teaspoon of garlic powder to enhance the natural flavors.
- Sauté the Salmon: Heat olive oil and unsalted butter in a large nonreactive skillet over medium heat. Once the butter has melted and stopped foaming, place the salmon fillets skin side up in the skillet. Cook for 3 to 5 minutes per side until the salmon reaches an internal temperature of 145°F (63°C). Transfer cooked salmon to a platter, cover loosely with foil, and let it rest while you prepare the sauce.
- Cook Aromatics: Using the same skillet, add more olive oil if needed. Add the chopped sun-dried tomatoes, green onion, and minced garlic. Sauté for about one minute or until the garlic is fragrant, stirring constantly to avoid burning.
- Prepare the Cream Sauce: Stir in the heavy whipping cream and sprinkle the Parmesan cheese over the mixture. Bring the sauce to a light boil while stirring frequently. Then reduce the heat and allow it to simmer for one minute until slightly thickened.
- Wilt the Spinach: Add fresh baby spinach leaves to the sauce and stir for about 30 seconds, just until the spinach softens and wilts. Taste and season with additional salt and pepper if necessary.
- Combine and Serve: Remove the skillet from heat, gently return the salmon fillets to the pan, and spoon the warm Tuscan cream sauce over the top. Optionally, garnish with chopped chives before serving for an added fresh touch.
Notes
- Use an instant-read thermometer to ensure salmon is cooked safely to 145°F.
- If sun-dried tomatoes are not packed in oil, rehydrate them in warm water beforehand for best texture.
- For a lighter version, substitute heavy cream with half-and-half or coconut cream.
- Serve with crusty bread or over pasta or rice to soak up the delicious sauce.
- Leftovers keep well refrigerated for up to 2 days but are best enjoyed fresh.
