Description
This Creamy Tuscan Salmon recipe features perfectly seared salmon fillets smothered in a rich, savory sauce made with sun-dried tomatoes, cherry tomatoes, garlic, fresh herbs, and Parmesan cheese. Enhanced with a touch of cream and spinach, this dish offers a deliciously satisfying and elegant meal ready in just 30 minutes.
Ingredients
Scale
Salmon
- 4 skinless salmon fillets (6-8 oz. each)
- 2 1/2 tablespoons flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2-3 tablespoons olive oil
Creamy Tuscan Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon oil from sun-dried tomatoes jar
- 1 pint cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, rinsed, drained, roughly chopped
- 1 shallot, minced
- 4 cloves garlic, minced
- Pinch to 1/4 teaspoon red pepper flakes
- 1 1/2 cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk + 1 tsp cornstarch)
- 1 tsp dried parsley (or 1 tbsp fresh parsley)
- 1 tsp dried basil (or 1 tbsp fresh basil)
- 1/2 teaspoon dried oregano
- 1/4 cup finely grated fresh Parmesan cheese
- Salt and pepper to taste
- 2 cups baby spinach (optional)
Instructions
- Prepare the salmon: Pat the salmon fillets dry with paper towels. In a small bowl, whisk together the flour, salt, garlic powder, onion powder, pepper, and paprika. Coat the salmon fillets evenly on all sides with the seasoned flour and shake off any excess.
- Sear the salmon: Heat 2-3 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add the salmon fillets and cook for 3-4 minutes until the bottom is golden brown. Flip the salmon, reduce the heat to medium, and cook for another 3-4 minutes or until cooked to your desired doneness. Remove the salmon from the skillet and set aside. Do not clean the skillet.
- Start the sauce: In the same skillet, melt 1 tablespoon of unsalted butter along with 1 tablespoon of oil from the sun-dried tomatoes jar over medium heat using the pan drippings. Add the halved cherry tomatoes, chopped sun-dried tomatoes, and minced shallot. Sauté until the shallots soften, about 2 minutes. Add the minced garlic and red pepper flakes, cooking for an additional 30 seconds until fragrant.
- Add liquids and herbs: Reduce the heat to low and stir in the heavy cream. In a small bowl, mix the chicken broth with 1 tablespoon cornstarch to form a slurry and add it to the skillet. Stir in the dried parsley, basil, and oregano thoroughly.
- Simmer sauce: Bring the sauce to a gentle simmer, scraping any browned bits from the bottom of the pan to enhance flavor. Continue simmering until the sauce thickens to your desired consistency, stirring frequently to prevent sticking.
- Finish the sauce: Lower the heat to medium-low and stir in the grated Parmesan cheese. Cook while stirring for 1-2 minutes until the cheese melts smoothly into the sauce. Season with salt and pepper to taste, approximately 1/8 teaspoon each.
- Add spinach (optional): Stir in the baby spinach and cook for 1-2 minutes just until wilted, mixing well into the sauce.
- Combine and serve: Return the cooked salmon fillets to the skillet, spooning sauce over them and warming through briefly, allowing the salmon to soak up the creamy Tuscan flavors. Garnish with fresh parsley if desired before serving.
Notes
- You can substitute evaporated milk plus 1 tsp cornstarch for the heavy cream for a lighter version.
- Adjust red pepper flakes according to your preferred spice level.
- Using fresh herbs instead of dried will enhance flavor but is optional.
- Do not overcook the salmon to keep it moist and tender.
- Spinach is optional but adds a nice color and nutritional boost.
- Make sure to not clean the skillet before making the sauce to incorporate the flavorful browned bits.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 520
- Sugar: 6g
- Sodium: 420mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
