Description
Tuscan Salmon features perfectly seared salmon fillets topped with a rich and creamy sauce made from sun-dried tomatoes, Parmesan cheese, and baby spinach. This flavorful and elegant dish is quick to prepare on the stovetop and garnished with fresh basil and crushed red pepper flakes for a luxurious finish.
Ingredients
Salmon
- 4 (6-ounce) salmon fillets
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil, divided
Sauce
- ½ medium onion, finely chopped
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 cup baby spinach
Garnish
- 1 tablespoon chopped fresh basil
- ¼ teaspoon crushed red pepper flakes
Instructions
- Season the salmon: Pat the salmon fillets dry and season both sides evenly with salt and black pepper to enhance their natural flavor.
- Sear the salmon: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat until shimmering (about 3–5 minutes). Place the salmon skin-side down and cook for 3–4 minutes per side depending on thickness, until the exterior is golden and the fish is mostly cooked through. Transfer the salmon to a plate and set aside.
- Sauté aromatics: In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the finely chopped onion and cook until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add sun-dried tomatoes: Stir in the chopped sun-dried tomatoes and cook for 1 more minute to release their flavors.
- Create the creamy sauce: Pour in the heavy cream while scraping up any browned bits stuck to the pan. Bring the mixture to a gentle simmer, then stir in the freshly grated Parmesan cheese until it melts and the sauce begins to thicken slightly.
- Wilt the spinach: Add the baby spinach to the skillet and cook for 1–2 minutes, stirring occasionally, until the spinach is wilted and incorporated into the sauce.
- Finish cooking the salmon: Return the seared salmon fillets to the skillet. Spoon the sauce over the salmon and simmer gently for 2–3 minutes until the salmon is fully cooked through.
- Garnish and serve: Remove from heat, sprinkle with chopped fresh basil and crushed red pepper flakes, then serve immediately for a deliciously creamy and flavorful meal.
Notes
- Top Tip: Ensure the skillet and oil are fully heated to medium-high before adding the salmon to achieve a perfect sear and golden crust.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve moisture.
- Freezing: Wrap cooked salmon tightly in plastic wrap and place it in a freezer-safe container or bag. It will keep well in the freezer for up to 3 months. Thaw overnight in the fridge and reheat gently in a skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan, Italian
