Tuscan Salmon

Tuscan Salmon is a rich, creamy, and flavorful dish that brings together the best of Italian cuisine with the delicate texture of perfectly cooked salmon. The creamy sauce made with sun-dried tomatoes, garlic, Parmesan cheese, and spinach perfectly complements the tender salmon fillets. This dish is an elegant yet easy-to-make meal, ideal for a romantic dinner or a weeknight treat.

Why You’ll Love This Recipe

Tuscan Salmon is the perfect combination of creamy, savory flavors with a touch of Italian flair. The sun-dried tomatoes bring a rich, tangy depth, while the garlic and Parmesan cheese create a savory, comforting base. The addition of fresh spinach adds a nice burst of color and freshness. Plus, it’s quick to prepare—ready in just 30 minutes!

Ingredients

• 4 (6 oz each) salmon fillets

• 1 teaspoon sea salt

• 1 teaspoon garlic powder

• 1/4 teaspoon pepper

• 1-2 tablespoons extra-virgin olive oil

• 1/2 cup diced onion

• 1/2 cup sun-dried tomatoes in oil, drained

• 1 tablespoon minced garlic

• 1 1/2 cups heavy whipping cream

• 1/2 cup freshly grated Parmesan cheese

• 1 teaspoon paprika

• 1 teaspoon Italian seasoning

• 2 cups baby spinach

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Season the Salmon:

1. Season the salmon fillets on both sides with sea salt, garlic powder, and pepper.

Cook the Salmon:

1. Heat 1-2 tablespoons of olive oil in a large skillet over medium to medium-high heat.

2. Add the salmon fillets to the pan (work in batches if needed) and cook for 3-5 minutes per side, or until the internal temperature reaches 145°F. Flip the salmon carefully to avoid breaking the fillets. Once done, remove the salmon from the skillet and cover it to keep warm.

Prepare the Sauce:

1. In the same skillet, add the diced onion and sun-dried tomatoes. Sauté for a few minutes until the onions become tender and fragrant.

2. Stir in the minced garlic and cook for another minute.

Make the Creamy Sauce:

1. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, paprika, and Italian seasoning. Cook for a few minutes, stirring occasionally, until the sauce slightly thickens.

Add the Spinach:

1. Stir in the baby spinach and cook for 2-3 minutes, or until the spinach wilts down and softens.

Combine and Serve:

1. Remove the skillet from the heat and add the cooked salmon back into the pan. Spoon the creamy sauce over the salmon fillets.

2. Serve immediately with your favorite sides.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Vegetarian option: Replace the salmon with a hearty vegetable like cauliflower steaks or a plant-based protein for a vegetarian version.

• Add more veggies: You can add other vegetables such as mushrooms, bell peppers, or zucchini to the sauce for added flavor and texture.

• Lighter version: For a lighter version, reduce the heavy cream to 1 cup and add a splash of chicken or vegetable broth instead.

Storage/Reheating

• Storage: Store leftover Tuscan Salmon in an airtight container in the fridge for up to 2 days.

• Reheating: To reheat, gently warm the salmon in a skillet over low heat until heated through. You can also reheat it in the microwave, but be careful not to overcook the salmon.

FAQs

1. Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Just make sure they are fully thawed before cooking.

2. Can I use another type of cheese instead of Parmesan?

While Parmesan adds a nice sharp flavor, you can substitute it with Pecorino Romano or Grana Padano if preferred.

3. Can I use light cream or milk instead of heavy cream?

Yes, you can use light cream or whole milk as a substitute, but the sauce may not be as thick and creamy. For the best results, heavy cream is recommended.

4. Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in the fridge. Just reheat it on the stove when you’re ready to serve.

5. What can I serve this Tuscan Salmon with?

This dish pairs wonderfully with pasta, rice, roasted vegetables, or a simple green salad. For a low-carb option, serve it with cauliflower rice or sautéed zucchini noodles.

6. How do I know when the salmon is cooked?

Salmon is done when it reaches an internal temperature of 145°F and flakes easily with a fork.

7. Can I cook the salmon in the oven instead of the skillet?

Yes, you can bake the salmon in the oven at 375°F for 12-15 minutes, or until it reaches the right internal temperature. Just be sure to finish the sauce in the skillet.

8. Can I make this recipe without sun-dried tomatoes?

Yes, you can omit the sun-dried tomatoes, or you could substitute them with roasted red peppers for a similar burst of flavor.

9. Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well in this recipe. Just be sure to thaw and drain it thoroughly to remove excess moisture before adding it to the sauce.

10. How do I prevent the sauce from curdling?

To avoid curdling, make sure to reduce the heat when adding the cream and stir constantly. Don’t bring the sauce to a rapid boil once the cream is added.

Conclusion

Tuscan Salmon is a wonderfully flavorful and creamy dish that’s perfect for any occasion. The creamy, garlicky sauce with sun-dried tomatoes and spinach brings the salmon to life, making it a comforting, satisfying meal. Quick and easy to prepare, this dish is sure to impress your guests or make for a cozy weeknight dinner. Enjoy every bite of this flavorful, Italian-inspired salmon!

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