Description
This Tuscan salmon recipe features perfectly seared salmon fillets enveloped in a rich and creamy sun-dried tomato sauce with fresh spinach and Parmesan cheese. It’s an easy yet gourmet weeknight meal that brings restaurant-quality taste to your family table.
Ingredients
Scale
- 4 (6 oz) salmon fillets, skin on or off
- 2 tablespoons olive oil, divided
- 4–5 cloves garlic, minced
- 0.5 cup (75g) sun-dried tomatoes, oil-packed, drained and chopped
- 5 oz (140g) baby spinach
- 1 cup (240ml) heavy cream
- 0.5 cup (120ml) chicken or vegetable broth
- 0.5 cup (50g) Parmesan cheese, grated
- 0.5 teaspoon salt, or to taste
- 0.25 teaspoon black pepper, or to taste
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes (optional)
Instructions
- Prep Your Salmon: Pat salmon fillets very dry for a crispy sear. Season generously with salt, pepper, and oregano. Heat 1 tablespoon olive oil in a large 10-inch skillet over medium-high heat until it shimmers (about 2 minutes).
- Sear the Salmon: Place salmon skin-side down in the hot skillet. Sear for 4-5 minutes until crispy and golden. Flip, cook 3-4 minutes more, or until cooked through (internal temp 145°F). Remove salmon, tent with foil.
- Build Creamy Sauce: Reduce heat to medium. Add 1 tablespoon olive oil and minced garlic; sauté 1 minute until fragrant. Stir in chopped sun-dried tomatoes and red pepper flakes. Cook 2 minutes to meld flavors.
- Create Rich Sauce Base: Pour in broth and heavy cream. Bring to a gentle simmer, stirring constantly. Cook 5-7 minutes; sauce will thicken slightly and coat a spoon. Stir in remaining oregano. (If too thin, simmer longer; if too thick, splash in 1-2 tablespoons of broth.)
- Wilt Spinach and Finish Sauce: Add baby spinach, stirring until it gently wilts into the creamy sauce (2-3 minutes). Stir in grated Parmesan until melted and smooth.
- Combine and Serve: Return cooked salmon fillets to the skillet. Spoon luscious Sun-Dried Tomato Cream Sauce generously over each piece. Serve your homemade Tuscan salmon immediately.
Notes
To save time, prep salmon and chop sun-dried tomatoes earlier in the day. For a dairy-free version, swap heavy cream for full-fat coconut milk and use plant-based grated cheese. Chopped kale or Swiss chard can replace spinach, just cook them longer. Add cannellini beans or chickpeas for a heartier meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 550 calories
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 180 mg
Keywords: Tuscan salmon, creamy sauce, sun-dried tomato, weeknight meal, easy dinner, salmon recipe, skillet, main course, gluten-free