Tuscan Salmon Recipe
Tuscan salmon in a sun-dried tomato and garlic cream sauce tastes like fine dining, but it’s really easy to make. The salmon is pan-seared producing crisp edges that seal in a tender, flaky and juicy center. Every bite has so much flavor! Pair this versatile salmon with mashed potatoes, white rice, pasta, quinoa or spaghetti squash – there are so many options!
Ingredients
- 1 1/2 lbs boneless, skinless salmon filet (cut into 4 even slices)
- 1/2 tsp fine sea salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1/3 cup sun-dried tomatoes packed in oil (drained and chopped)
- 1/4 cup green onion (green parts, chopped)
- 3 garlic cloves (minced)
- 1 cup heavy whipping cream
- 1/4 cup parmesan cheese (finely shredded)
- 2 cups fresh baby spinach leaves
Directions
- 1
Season salmon fillets with 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp garlic powder.
- 2
In a large nonreactive skillet over medium heat melt in oil and butter. Once the butter is done foaming, add the salmon fillets, skin side up and sauté for 3 to 5 minutes per side or until cooked through to a safe internal temperature of 145°F on an instant-read thermometer at the thickest part of the salmon. Transfer the salmon to a platter and tent with foil to rest and keep warm.
- 3
In the same pan over medium heat, add more oil only if needed then add your sun-dried tomatoes, green onion and minced garlic. Sauté another one minute or until the garlic is fragrant, stirring constantly.
- 4
Stir in the cream and sprinkle Parmesan over the top bring to a light boil, stirring frequently then reduce the heat and simmer for one minute until the sauce is slightly thickened.
- 5
Add spinach and stir for 30 seconds or just until wilted. Season to taste with salt and pepper if needed.
- 6
Remove the pan from the heat and add the salmon back to the pan and spoon warm sauce over it then garnish with chives if desired and serve.