Description
Creamy Tuscan Salmon is a rich and flavorful dish featuring pan-seared salmon filets nestled in a luscious sauce made with sun-dried tomatoes, cherry tomatoes, garlic, spinach, heavy cream, and Parmesan cheese. This comforting meal balances creamy textures with vibrant Italian herbs and is perfect for a satisfying weeknight dinner or a special occasion.
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 and Season the Salmon: Pat the salmon filets dry with a paper towel to remove excess moisture, which helps achieve a good sear. Season both sides with kosher salt and freshly ground black pepper evenly.
- Sear the Salmon: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, carefully add the salmon filets. Sear each side for 3 to 4 minutes until the exterior turns golden brown. The salmon does not need to be fully cooked at this point, as it will finish cooking in the sauce later. Remove the salmon from the skillet and set aside.
- Cook the Base of the Sauce: In the same skillet, reduce heat to medium. Add the diced white onion, sun-dried tomatoes including their oil, cherry tomatoes, and minced garlic. Sauté for about 5 minutes until the mixture is fragrant and the onions and tomatoes have softened, releasing their flavors.
- Add Cream and Seasonings: Stir in the heavy cream, freshly shredded Parmesan cheese, paprika, and Italian seasoning. Lower the heat to low and stir to combine thoroughly. This creates a rich and aromatic creamy sauce.
- Incorporate Spinach and Simmer: Add fresh baby spinach to the sauce and allow it to wilt by gently stirring. Simmer the sauce over low heat, letting all ingredients meld together. Taste the sauce and add salt as needed.
- Finish Cooking the Salmon: Return the seared salmon filets to the skillet, nestling them into the creamy sauce. Simmer the salmon in the sauce for an additional 5 to 10 minutes until it is fully cooked through and tender, absorbing the flavors of the sauce.
Notes
- The olive oil should lightly coat the bottom of the pan, enough to cover the surface but remain a thin layer. Add more if needed depending on pan size.
- To add a little heat, stir in a pinch or two of red pepper flakes into the sauce while it simmers.
- For an extra touch of freshness, garnish the finished dish with chopped fresh basil before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet until warmed through.
Nutrition
- Serving Size: 1 salmon filet with sauce (approx. 1/3 of recipe)
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 140mg
