Description

This Creamy Tuscan Salmon recipe features perfectly seared salmon fillets nestled in a rich and flavorful sauce made with sun-dried tomatoes, garlic, Italian seasoning, and creamy Parmesan-infused sauce. Enhanced with baby spinach and optional fresh herbs, this dish offers a comforting and elegant meal perfect for weeknights or special occasions.

Ingredients

Salmon

2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 pound salmon fillet (or 4 individual fillets), skin on or off

Sauce

1 tablespoon butter
1 small onion, finely chopped
3 cloves garlic, minced
½ cup sun-dried tomatoes, drained and chopped
1 teaspoon Italian seasoning, plus more to taste
1 cup heavy cream
¼ cup chicken broth (or dry white wine)
½ cup grated Parmesan cheese
1-2 cups baby spinach
Fresh parsley or basil, for garnish (optional)

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Instructions

Prepare and sear the salmon: Heat olive oil in a large skillet over medium-high heat. Season the salmon with salt and pepper. Place salmon skin-side down if skin is on and sear until golden brown. Flip the salmon and sear the other side briefly. Remove the salmon from the skillet and set aside to keep warm.
Sauté aromatics: In the same skillet, melt the butter. Add the finely chopped onion and sauté until translucent. Add minced garlic and cook for an additional minute, ensuring the garlic does not burn. Stir in the chopped sun-dried tomatoes and Italian seasoning, mixing well to combine flavors.
Create the creamy sauce: Gradually whisk in the chicken broth or dry white wine, followed by the heavy cream and grated Parmesan cheese. Bring the sauce to a gentle simmer, allowing it to thicken while stirring occasionally. Taste and adjust seasoning with salt, pepper, and extra Italian seasoning if desired.
Add spinach and return salmon: Incorporate the baby spinach into the sauce, cooking until wilted. Place the seared salmon fillets back into the skillet, spooning the creamy sauce generously over the top to coat.
Serve: Plate the salmon with the creamy Tuscan sauce and garnish with fresh parsley or basil if desired. Serve hot and enjoy this rich, flavorful dish.

Notes

You can substitute chicken broth with dry white wine for a slightly different flavor profile.
Use skin-on salmon to get a crispy texture on searing; skin-off works well if preferred.
For a lighter option, you can use half-and-half instead of heavy cream, but the sauce will be less rich.
Serve with crusty bread, mashed potatoes, or over pasta to soak up the delicious sauce.
Ensure not to overcook salmon; it should be tender and flaky.