Creamy Tuscan Salmon
This Creamy Tuscan Salmon recipe serves up pan fried salmon fillets, covered in a rich and creamy sauce that's loaded with flavor.
Servings: 4 servings
Ingredients
- 1 cup heavy cream
- 1.5 cup vegetable broth low sodium, or water
- 1 small onion or 1 tsp. onion powder
- 1/2 cup sundried tomato in oil, julienned
- 1 tsp. oregano dry
- 1/2 tsp. salt or more to taste
- 3/4 tsp. black pepper fresh ground
- 1/2 cup parmesan cheese grated
- 1 handful fresh spinach
- 4-6 cloves fresh garlic minced, use less if you like
- 1 tbsp. olive oil
- chili flakes optional
Salmon
- 4 8 oz. Salmon fillet center cut if available
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 2 tbsp. olive oil
Instructions
- Pat the salmon dry with paper towel.
- Bring a large non-stick skillet to medium high heat. Add in 2 tbsps. of olive oil and pan sear the salmon on each side for about 5 minutes. Do not move around a lot so you don't break up the tender salmon. Remove and set aside. Cover with foil wrap.
- In the same skillet, add 1 tbsp. of olive oil and sauté the diced onions until tender. Add in the minced garlic and sauté for about 30 seconds until fragrant.
- Add in the sundried tomatoes, salt and spices. Mix and sauté the mixture for about 1 minute.
- Add in the vegetable broth or water. Simmer for a couple of minutes to soften up the sundried tomatoes.
- Add in the heavy cream and simmer for a couple of minutes until the sauce thickens up a bit.
- Throw in a handful of spinach and cook on medium-low heat for a couple more minutes. Add in the parmesan cheese and mix well. Cook for another 1-2 minutes to thicken up the sauce. Taste to adjust salt and pepper.
- Add the salmon pieces back into the sauce pan and drench with the sauce mixture. Cover and let them cook together on low heat for 2-3 more minutes.
- Remove the skillet from the heat, garnish with some fresh chopped parsley or oregano leaves or even some shaved parmesan cheese before serving.
Video
Notes
- Be sure to pat the salmon dry before pan searing.
- When pan searing, do not move the salmon around a lot so you don't break it up.
- Cook your aromatics low and slow. You want to release the flavors of the onions and garlic without burning them.
- You can cook the salmon with skin on or off. The skin does provide some protection for the salmon when it cooks, you can remove it easily once it's cooked.
- Keep an eye on the salmon as it cooks. The USDA recommends salmon be cooked to an internal temperature of 145 F degrees.
- You can remove the onions if you don't like onions but use 1 tsp. of onion powder instead.
- Garnish the Tuscan Salmon with some fresh chopped parsley or oregano leaves or even some shaved parmesan cheese before serving.
Nutrition
Calories: 416kcal | Carbohydrates: 16g | Protein: 9g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 91mg | Sodium: 1096mg | Potassium: 649mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2308IU | Vitamin C: 10mg | Calcium: 245mg | Iron: 2mg