Tuscan Salmon Recipe Learn like a Pro: One of the best salmon recipes you’ll ever attempt is Tuscan Salmon. This succulent pan-seared fish paired with a velvety, sun-dried tomato sauce will win you over. There’s so much flavor in every bite. Learn how to create this quick and simple 30-minute dish by watching the lesson video.
Tuscan Salmon Recipe Learn like a Pro
This recipe for Tuscan Salmon has so many uses. To make dinner interesting, you may serve it over spaghetti squash, white rice, quinoa, mashed potatoes, or even pasta.
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
Instructions
Use half a teaspoon each of salt, pepper, and garlic powder to season the salmon fillets.
Melt the butter and oil in a large, nonreactive skillet over medium heat. When the butter has foamed up, add the skin-side-up salmon fillets and sauté for 3 to 5 minutes on each side, or until the salmon is cooked through and the thickest portion of the fish reaches a safe internal temperature of 145°F on an instant-read thermometer. After moving the salmon on a tray, cover it with foil to allow it to rest and stay warm.
Add a little extra oil to the skillet over medium heat before adding the sun-dried tomatoes, minced garlic, and green onion. Stirring continually, sauté the garlic for an additional minute or until it becomes aromatic.
Add the cream and grate in the Parmesan cheese. Bring the mixture to a gentle boil while stirring regularly. Then, lower the heat and let it simmer for a minute, or until the sauce thickens slightly.
Stir in spinach for 30 seconds, or just long enough for it to wilt. If necessary, add salt and pepper to taste.
After turning off the heat, return the salmon to the pan, ladle over the warm sauce, and, if like, top with chives before serving.
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Nutritional Information
- Calories: Approximately 350-400 calories
- Total Fat: 25-30g
- Saturated Fat: 7-9g
- Cholesterol: 80-100mg
- Sodium: 300-400mg
- Total Carbohydrates: 5-7g
- Dietary Fiber: 1-2g
- Sugars: 2-3g
- Protein: 30-35g
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets; however, before cooking, make sure to fully thaw them. Before seasoning, pat them dry with paper towels to get rid of any extra moisture.
Can I substitute spinach with another leafy green?
Sure, you can use kale, Swiss chard, or arugula in place of spinach if you’d like. Adapt cooking times according on the type of greens you use.
Is it okay to omit the heavy cream for a lighter version?
Yes, you may make the dish lighter by omitting the heavy cream. You can leave it out completely, or add some flavor with a splash of white wine or chicken broth in its place.
What can I serve with Tuscan salmon?
Tuscan salmon pairs well with a variety of sides, such as roasted vegetables, garlic bread, pasta, or a side salad.
