Description
This Creamy Tuscan Salmon recipe features perfectly seared salmon fillets simmered in a rich, flavorful sauce made with sun-dried tomatoes, cherry tomatoes, garlic, heavy cream, Parmesan cheese, and fresh spinach. The combination of Italian seasonings and creamy texture makes this dish an elegant yet simple weeknight dinner option that’s sure to impress.
Ingredients
Scale
For the Salmon:
- 3 salmon filets (about 1 pound total)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
For the Sauce:
- ½ white onion, diced
- ½ cup sun-dried tomatoes in oil
- ½ cup cherry tomatoes
- 1 tablespoon minced garlic
- 1 cup heavy cream
- ½ cup freshly shredded Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 cup fresh baby spinach
- Salt to taste
Instructions
- Prepare the Salmon: Pat the salmon dry with a paper towel to remove excess moisture. Season both sides evenly with kosher salt and freshly ground black pepper to enhance the natural flavor of the fish.
- Sear the Salmon: Heat the extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the salmon filets carefully. Sear them for 3 to 4 minutes on each side until they develop a golden-brown crust. Note that the salmon does not need to be fully cooked at this stage, as it will finish cooking later in the sauce. Remove the salmon from the skillet and set it aside.
- Cook the Aromatics and Tomatoes: In the same skillet, reduce heat to medium and add the diced white onion, sun-dried tomatoes, cherry tomatoes, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the mixture becomes fragrant and the vegetables soften.
- Make the Creamy Sauce: Stir in the heavy cream, freshly shredded Parmesan cheese, paprika, and Italian seasoning to the skillet. Reduce the heat to low, then add the fresh baby spinach. Allow the sauce to simmer gently until the spinach wilts completely. Taste and adjust salt as needed.
- Simmer the Salmon in Sauce: Return the seared salmon fillets to the skillet, nestling them into the creamy sauce. Cover and simmer for 5 to 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Notes
- The olive oil should lightly coat the bottom of the pan — just enough to sear the salmon evenly. Depending on your pan size, you may need to add a little more oil.
- To add a spicy kick to the sauce, stir in a pinch or two of red pepper flakes along with the other seasonings.
- For an extra layer of freshness, garnish with chopped fresh basil just before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to preserve the creamy sauce and tender salmon.
Nutrition
- Serving Size: 1 salmon filet with sauce (~1/3 of recipe)
- Calories: 520
- Sugar: 5g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg
