Description
Creamy Tuscan Salmon is a rich and flavorful one-pan meal featuring pan-seared salmon in a velvety Parmesan cream sauce with sun-dried tomatoes and spinach. Ready in under 30 minutes, this dish is perfect for a quick yet elegant dinner.
Ingredients
Scale
- 1 tbsp butter
- 1 tbsp olive oil
- 4 salmon fillets
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 3-4 sun-dried tomatoes, packed in oil, sliced
- ½ cup (125ml) dry white wine
- 1 cup (250ml) heavy cream
- ½ cup (50g) freshly grated Parmesan cheese
- 1 cup (30g) fresh spinach
Instructions
- Prepare the Salmon: Pat the salmon fillets dry with a paper towel to remove excess moisture. Season both sides with salt and pepper to enhance the natural flavors and help with browning.
- Sear the Salmon: Heat the olive oil and butter in a large pan over medium-high heat. Once hot, place the salmon skin-side up and sear for about four to five minutes until golden brown. Flip and cook for another two to three minutes. Remove the salmon from the pan and set it aside.
- Sauté the Aromatics: Lower the heat to medium. In the same pan, add the minced garlic and sliced sun-dried tomatoes, stirring constantly for about 30 seconds until fragrant.
- Deglaze the Pan: Pour in the white wine and scrape the bottom of the pan to release any browned bits. Let it simmer for about three to five minutes until the liquid reduces by half, intensifying the flavors.
- Make the Creamy Sauce: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Stir continuously until the cheese is fully melted and the sauce is smooth and velvety.
- Add the Spinach: Toss in the fresh spinach, stirring gently until it wilts and blends into the sauce.
- Combine Everything: Return the salmon fillets to the pan, spooning some of the sauce over them. Let everything simmer on low heat for about five minutes until the salmon is fully cooked through. The fish should flake easily with a fork.
- Taste and Serve: Adjust seasoning with additional salt and pepper if needed. Serve hot over pasta, rice, or with crusty bread to soak up the creamy sauce.
Notes
- If you don’t have sun-dried tomatoes, you can use cherry tomatoes, but the flavor will be milder.
- To ensure a smooth sauce, avoid using pre-grated Parmesan, which contains anti-caking agents that prevent proper melting.
- For a gluten-free version, serve over zucchini noodles or mashed cauliflower.
- If your salmon starts breaking apart, it is overcooked—reduce cooking time next time for a perfectly flaky texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 356 kcal
- Sugar: 1g
- Sodium: 261mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 102mg