Description
This Creamy Tuscan Salmon recipe features tender salmon filets seared to golden perfection and simmered in a rich, flavorful sauce made with sun-dried tomatoes, cherry tomatoes, garlic, heavy cream, Parmesan cheese, and fresh baby spinach. A comforting and elegant dish perfect for a quick yet impressive dinner.
Ingredients
Scale
For the Salmon:
- 3 salmon filets (about 1 pound total)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
For the 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 filets dry with a paper towel to remove any moisture, then season both sides evenly with kosher salt and freshly ground black pepper.
- Sear the Salmon: Heat the extra-virgin olive oil in a large skillet over medium-high heat. When the oil is hot, add the salmon filets and sear each side for 3 to 4 minutes until golden brown. The salmon does not need to be fully cooked at this stage because it will finish cooking in the sauce later. Remove the salmon and set aside safely.
- Cook Aromatics and Tomatoes: In the same pan over medium heat, add the diced white onion, sun-dried tomatoes, cherry tomatoes, and minced garlic. Cook for about 5 minutes until fragrant and softened, stirring occasionally to prevent sticking.
- Prepare the Sauce: Stir in the heavy cream, freshly shredded Parmesan cheese, paprika, and Italian seasoning into the pan. Reduce the heat to low. Add the fresh baby spinach, stirring gently, and allow it to wilt fully while the sauce simmers.
- Season the Sauce and Finish Cooking Salmon: Taste the sauce and add salt as needed. Place the seared salmon filets back into the pan, spoon some sauce over them, and let them simmer gently for another 5 to 10 minutes until the salmon is cooked through and the flavors have melded beautifully.
Notes
- Use just enough olive oil to lightly coat the bottom of your pan for searing the salmon; a thin layer covering the surface is ideal. Add a little more oil if necessary depending on your pan size.
- To add a spicy kick, stir in a pinch or two of red pepper flakes into the sauce.
- For a fresh herbal touch, garnish the finished dish with fresh basil leaves before serving.
- Store any leftovers in a sealed container in the refrigerator for up to 2 days. Reheat gently in a skillet until warmed through to preserve texture and flavor.
Nutrition
- Serving Size: 1 salmon filet with sauce
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 115 mg
