Creamy Tuscan Salmon
Pan-seared salmon in a luscious garlic cream sauce with sun-dried tomatoes, spinach, and parmesan. This Italian-inspired restaurant classic is elegant enough for entertaining yet simple enough for weeknight dinners.
Ingredients
Salmon
- 4 salmon fillets 6 oz each, skin-on or skinless
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Tuscan Cream Sauce
- 3 tbsp unsalted butter
- 4 cloves garlic minced
- 1/2 cup sun-dried tomatoes oil-packed, chopped
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth or white wine
- 1/2 cup parmesan cheese grated
- 2 cups fresh spinach packed
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional
- fresh lemon juice from half a lemon
- kosher salt and black pepper to taste
For Serving
- fresh basil chopped, for garnish
- lemon wedges for serving
Instructions
- Pat salmon fillets dry with paper towels on cutting board. Season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in grill or cast iron skillet over medium-high heat. Place salmon skin-side up (or presentation side down) and cook for 4-5 minutes without moving until golden brown crust forms.
- Flip salmon using tongs and cook another 3-4 minutes until cooked through (internal temp 145°F). Transfer to a plate and tent with foil to keep warm.
- In the same skillet, reduce heat to medium. Add butter and let melt. Add minced garlic and cook for 1 minute using a wooden spoon, stirring constantly until fragrant.
- Add sun-dried tomatoes and cook for 1 minute. Pour in heavy cream and chicken broth, stirring to combine.
- Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally with whisk, until sauce thickens slightly.
- Stir in parmesan cheese and Italian seasoning until cheese melts. Add spinach and cook for 2 minutes until wilted.
- Season sauce with red pepper flakes (if using), lemon juice, salt, and pepper to taste.
- Return salmon to skillet, spooning sauce over the top. Let simmer for 1-2 minutes to warm through and allow flavors to meld. Serve immediately garnished with fresh basil and lemon wedges.
Notes
For best results, bring salmon to room temperature 15 minutes before cooking. Don't overcook the salmon - it should be slightly pink in the center for optimal texture and moisture. The sauce can be made ahead and reheated gently before serving. If the sauce becomes too thick, thin it with a splash of chicken broth or cream. Sun-dried tomatoes packed in oil add the most flavor - drain and chop them before using. Fresh spinach wilts significantly, so don't worry if it seems like too much at first. This dish pairs beautifully with pasta, rice, or crusty bread to soak up the creamy sauce.
ALLERGEN INFORMATION: Contains dairy (butter, cream, parmesan) and fish (salmon). This recipe is gluten-free. Always check ingredient labels if you have food allergies.
Nutrition
Serving: 1gCalories: 620kcalCarbohydrates: 8gProtein: 42gFat: 48gSaturated Fat: 24gCholesterol: 195mgSodium: 720mgFiber: 2gSugar: 4g
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