Description
Creamy Tuscan Salmon is a rich and flavorful dish featuring tender salmon fillets seared to perfection and simmered in a luscious sauce made with heavy cream, Parmesan cheese, sun-dried tomatoes, cherry tomatoes, garlic, and fresh spinach. This elegant yet easy-to-make recipe delivers a delightful blend of creamy and tangy flavors, perfect for a quick weeknight dinner or an impressive meal for guests.
Ingredients
Salmon
- 3 salmon filets (about 1 pound total)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
Sauce
- ½ white onion, diced
- ½ cup sun-dried tomatoes in oil
- ½ cup cherry tomatoes
- 1 tablespoon minced garlic
- 1 cup heavy cream
- ½ cup freshly shredded Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 cup fresh baby spinach
- Salt to taste
Instructions
- Season the Salmon: Pat the salmon fillets dry thoroughly with a paper towel to ensure a good sear. Season both sides generously with kosher salt and freshly ground black pepper to enhance the natural flavors of the fish.
- Sear the Salmon: Heat the extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the salmon fillets in the pan. Cook each side for 3 to 4 minutes until the salmon develops a golden brown crust. The salmon will not be fully cooked at this stage; it will finish cooking in the creamy sauce. Remove the salmon from the skillet and set aside.
- Sauté the Vegetables: Using the same skillet, reduce the heat to medium and add the diced white onion, sun-dried tomatoes, cherry tomatoes, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the mixture is fragrant, the onions are softened, and the tomatoes start to break down.
- Make the Creamy Sauce: Stir in the heavy cream, freshly shredded Parmesan cheese, paprika, and Italian seasoning into the sautéed vegetables. Reduce the heat to low and gently fold in the fresh baby spinach. Let the sauce simmer until the spinach wilts completely and the sauce is slightly thickened. Season with additional salt as needed.
- Simmer the Salmon in Sauce: Carefully place the seared salmon fillets back into the pan, nestling them into the creamy sauce. Let everything simmer together for 5 to 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Notes
- For best texture, do not overcook the salmon during the searing step; it will finish cooking in the sauce.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Serve this dish over pasta, rice, or crusty bread to soak up the creamy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- For a dairy-free adaptation, replace heavy cream and Parmesan with coconut cream and nutritional yeast, respectively.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
