Description
Make restaurant-quality Creamy Tuscan Salmon in just 15 minutes. Pan-seared fillets cook in a rich garlic butter sauce with spinach and sun-dried tomatoes.
Ingredients
- 4 (6-oz) salmon fillets, skinless or skin-on
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup heavy cream (or half-and-half)
- 2 cups fresh baby spinach
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian herbs (or mix of dried basil and oregano)
- ½ cup chicken broth (low sodium)
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Pat the salmon fillets dry with a paper towel and season generously on both sides with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Sear the salmon fillets for 4–5 minutes per side until golden brown and cooked through (internal temp of 145°F/63°C).
- Remove the salmon from the pan and set aside on a plate.
- In the same skillet, reduce heat to medium and melt the butter.
- Add the diced onion and cook for 2 minutes until softened, then add the minced garlic and sun-dried tomatoes, sautéing for another minute until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
- Stir in the heavy cream, Italian herbs, and Parmesan cheese; simmer gently for 2–3 minutes until the sauce thickens slightly.
- Add the fresh baby spinach to the sauce and stir until it just begins to wilt.
- Return the salmon fillets back to the pan, spooning the creamy sauce over them to reheat.
- Garnish with fresh parsley and serve immediately with lemon wedges.
Notes
- For dairy-free, use full-fat coconut milk and nutritional yeast.
- Substitute salmon with large shrimp, cooking for 2-3 minutes per side.
- Add artichoke hearts or bell peppers with the onions for extra vegetables.
- Use a pinch of red pepper flakes for a little heat.
- Let salmon rest at room temperature for 10 minutes before cooking for even results.
- Grate Parmesan cheese fresh for the smoothest sauce.
- Store leftovers in the refrigerator for up to 3 days in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Italian-American