Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
A cast iron skillet with creamy Tuscan salmon, showing pan-seared salmon fillets in a rich sauce with sun-dried tomatoes, spinach, and a garnish of Parmesan cheese and fresh basil.

Tuscan Salmon Recipe

This Tuscan Salmon Recipe is the perfect blend of simplicity and elegance. Tender, flaky salmon fillets are pan-seared to golden perfection and then simmered in a rich, garlicky cream sauce studded with sweet sun-dried tomatoes and fresh spinach. It’s a complete, one-pan meal that’s impressive enough for guests yet simple enough for a busy Tuesday night.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Salmon:

  • 4 (6-ounce) salmon fillets, skin-on or skinless
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning

For the Creamy Tuscan Sauce:

 

  • 3 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 4-5 cloves garlic, minced
  • ½ cup (3 oz) julienned sun-dried tomatoes in oil, drained
  • 1 cup heavy cream
  • ½ cup low-sodium chicken broth
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 4 cups fresh baby spinach
  • ¾ cup grated Parmesan cheese
  • ¼ cup fresh basil, sliced (for garnish)

Instructions

 

  1. Pat dry and season the salmon fillets with salt, pepper, and Italian seasoning.
  2. Sear the salmon in a large skillet with olive oil over medium-high heat for 4-5 minutes per side, until golden. Remove and set aside.
  3. In the same skillet, melt butter over medium heat. Sauté the onion for 3-4 minutes until soft. Add garlic and sun-dried tomatoes; cook for 1 minute until fragrant.
  4. Pour in the heavy cream and broth, scraping up any browned bits. Stir in dried basil and red pepper flakes. Simmer for 3-4 minutes.
  5. Add the spinach and stir until wilted, about 1-2 minutes. Remove the skillet from heat.
  6. Stir in the Parmesan cheese until the sauce is smooth.
  7. Return the salmon to the skillet, nestling it into the sauce. Spoon sauce over the fillets and let warm through for 2-3 minutes off the heat.
  8. Garnish with fresh basil and serve immediately.

Notes

 

  • For the best sear, ensure your salmon is very dry before seasoning.
  • To prevent a grainy sauce, always remove the skillet from heat before adding the Parmesan cheese.
  • For a lighter version, substitute half-and-half for the heavy cream and use a light Parmesan cheese.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.

Find it online: https://juicymeatrecipes.com/tuscan-salmon-recipe/