Tuscan Salmon

Course: Main Courses

Cuisine: Italian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 630.1kcal

Tuscan Salmon features tender pan-seared salmon in a creamy garlic sauce with sun-dried tomatoes, spinach, Parmesan, lemon, and fresh herbs. A flavorful dinner that's ready in about 25 minutes. We served with steamed rice.

Print Recipe

US Customary - Metric

Ingredients

4 salmon fillets skin-on, about 6 oz each
to taste salt
to taste pepper
3 tablespoons olive oil
3 cloves garlic minced
¼ cup sun-dried tomatoes chopped
1 cup cherry tomatoes cut into halves
3 cups baby spinach
1 cup heavy cream
½ cup Parmesan cheese grated
½ teaspoon red Chile flakes adjust up or down to your preferred level
1 lemon use the zest and juice
¼ cup basil chopped
½ cup parsley chopped

Instructions

Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4–5 minutes, until the skin is crispy.
Carefully flip the salmon and cook for another 3–4 minutes, or until the salmon is cooked through but still tender in the center. Transfer the salmon to a plate and set aside.
Reduce the heat to medium. If needed, add a little more olive oil to the skillet. Add the minced garlic and sauté for 30 seconds to 1 minute, until fragrant.
Add the sun-dried tomatoes and cherry tomatoes. Sauté for 2–3 minutes, until the tomatoes begin to soften.
Add the heavy cream, Parmesan cheese, red chile flakes, lemon zest, and lemon juice. Stir well and simmer for 2–3 minutes, until the Parmesan has melted and the sauce has slightly thickened.
Add the baby spinach and stir gently until it wilts into the sauce.
Return the salmon fillets to the skillet, nestling them into the sauce. Simmer gently for 2–3 minutes to heat the salmon through and allow the flavors to come together.
Sprinkle the chopped basil and parsley over the salmon and sauce.
Serve hot, making sure each serving includes plenty of the creamy spinach and sun-dried tomato sauce. Steamed rice makes an excellent accompaniment.

Notes

Pat the salmon fillets dry before seasoning and cooking. Removing excess moisture helps the salmon sear properly and gives the skin a crispier finish.
Fresh herbs provide the best flavor and add a bright finish to the creamy sauce.
Adjust the red chile flakes to your preferred level of heat.
We served this with steamed rice, which is especially good with the creamy sauce.

Made Ajustments? A Change for Next Time?

Click here to add your own private notes.

Nutrition