Description
This Creamy Tuscan Salmon recipe features tender salmon filets simmered in a rich and flavorful sauce made with sun-dried tomatoes, cherry tomatoes, fresh spinach, and Parmesan cheese. Ready in just 30 minutes, this dish combines simple ingredients with creamy indulgence for an easy weeknight dinner that tastes gourmet.
Ingredients
Salmon
- 3 salmon filets (about 1 pound total)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
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
- Prepare the salmon: Pat the salmon dry thoroughly with a paper towel. Season both sides evenly with kosher salt and freshly ground black pepper to enhance the natural flavor of the fish.
- Sear the salmon: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the salmon filets and sear for 3 to 4 minutes on each side until they develop a golden-brown crust. The salmon does not need to be fully cooked at this stage as it will finish cooking in the sauce. Remove the salmon from the skillet and set aside.
- Cook the aromatics: In the same skillet over medium heat, add the diced white onion, sun-dried tomatoes, cherry tomatoes, and minced garlic. Cook for about 5 minutes until the mixture becomes fragrant and the vegetables soften.
- Make the creamy sauce: Stir in the heavy cream, shredded Parmesan cheese, paprika, and Italian seasoning into the skillet. Reduce the heat to low and add the fresh baby spinach. Allow the sauce to simmer gently until the spinach wilts completely, stirring occasionally. Season the sauce with salt to taste if desired.
- Simmer the salmon in sauce: Return the seared salmon filets to the skillet, nestling them into the creamy sauce. Simmer on low heat for 5 to 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Notes
- Use fresh sun-dried tomatoes packed in oil for the best flavor and texture.
- Do not overcook the salmon during searing as it will finish cooking in the sauce, keeping it tender and moist.
- Heavy cream can be substituted with half-and-half for a lighter version but the sauce will be less rich.
- Serve this dish with a side of garlic bread, pasta, or steamed vegetables for a complete meal.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
