Creamy Tuscan Salmon (Print Version)
Salmon fillets in a velvety garlic parmesan cream sauce with sun-dried tomatoes and fresh spinach.
# What You'll Need:
→ Salmon
01 - 4 salmon fillets (5-6 oz each), skinless or skin-on
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons olive oil
→ Creamy Sauce
05 - 2 tablespoons unsalted butter
06 - 3 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 4 oz sun-dried tomatoes in oil, drained and sliced
09 - 1/2 cup heavy cream
10 - 1/4 cup chicken or vegetable broth
11 - 1/2 cup grated Parmesan cheese
12 - 3.5 oz baby spinach leaves
13 - 1 teaspoon Italian seasoning
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - Fresh basil leaves
16 - Lemon wedges
# How-To Steps:
01 - Pat the salmon fillets dry with paper towels and season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add salmon fillets skin-side down if using skin-on. Sear for 4 minutes, then flip and cook 2-3 minutes longer until golden and nearly cooked through. Remove salmon from skillet and set aside.
03 - Reduce heat to medium. Add butter to the same skillet and let melt. Sauté minced garlic and diced onion for 2-3 minutes until fragrant and translucent.
04 - Stir in sliced sun-dried tomatoes and cook for 1 minute to release their flavors.
05 - Pour in heavy cream and broth, scraping up any browned bits from the bottom of the pan. Bring mixture to a gentle simmer.
06 - Add grated Parmesan cheese and Italian seasoning. Stir continuously until cheese melts completely and sauce thickens slightly, approximately 2 minutes.
07 - Add baby spinach leaves and cook just until wilted, about 1 minute. Adjust seasoning with additional salt and pepper to taste.
08 - Return salmon fillets to the skillet, spooning sauce generously over each piece. Simmer gently for 2-3 minutes until salmon is cooked through. Serve hot, garnished with fresh basil leaves and lemon wedges if desired.
# Expert Tips:
01 -
- The creamy sauce clings to every flaky bite like a warm hug
- Ready in 30 minutes but tastes like it simmered all day
- The sun-dried tomatoes add little bursts of intense sweetness that cut through the richness
02 -
- Don't overcook the salmon in the first sear. It finishes cooking in the sauce and stays more tender
- The sauce thickens as it stands off the heat, so don't panic if it looks thin
03 -
- Pan-sear with the skin on for extra flavor, then remove it before serving
- A splash of dry white wine in the sauce elevates everything