Take your taste buds on vacation to the sunny hills and vistas of Tuscany! Tuscan Salmon is infused with Mediterranean seasonings and dressed in a rich cream sauce that feels both rustic and elegant. Bright bursts of sun-dried tomatoes, tender spinach, and of course the flaky, fatty fish all make this speedy dish a wonder to eat! It’s a dinner renaissance!
Ingredients
- 2 teaspoons olive oil
- 3 salmon fillets, skin-on
- salt, to taste
- pepper, to taste
- 2 tablespoons butter
- 5 cloves garlic, finely diced
- 1 small yellow onion, diced
- 1 (5-ounce) jar sun-dried tomatoes in oil, drained
- 1/3 cup vegetable broth
- 1 3/4 cups heavy cream
- 3 cups baby spinach leaves
- 1/2 cup parmesan, grated
- 1 tablespoon parsley, optional, chopped, for garnish
Directions
Step 1 –Heat the oil in a large skillet or frying pan over medium-high heat.
Step 2 –Season the salmon fillets on both sides with the salt and the pepper.
Step 3 –Sear the salmon in the hot pan skin-side down for 5 minutes.
Step 4 –Flip and sauté on the other side until the salmon reaches at least 145 degrees F internally or it reaches your desired level of doneness.
Step 5 –Transfer the salmon from the pan and set it aside. Do not clean the pan.
Step 6 –In the same pan, melt the butter in the remaining cooking juices over medium heat.
Step 7 –Add the garlic and sauté until fragrant, about 1 minute.
Step 8 –Add the onions, and sauté until translucent.
Step 9 –Add the sun-dried tomatoes, and sauté until they release their flavors, about 1-2 minutes.
Step 10 –Pour in the vegetable broth, and allow the sauce to reduce slightly, about 2-3 minutes.
Step 11 –Reduce the heat to low.
Step 12 –Add the heavy cream, and bring the mixture to a low simmer, while stirring often.
Step 13 –Season the cream sauce with the salt and the pepper.
Step 14 –Add the baby spinach, and allow it to wilt in the sauce, about 2-3 minutes.
Step 15 –Add the parmesan cheese.
Step 16 –Allow the cream sauce to simmer until the cheese melts, about 1 minute.
Step 17 –Add the cooked salmon fillets back into the pan.
Step 18 –Sprinkle the salmon with the parsley, and spoon the sauce over each fillet.
Step 19 –Serve.
