Go Back
Creamy Tuscan salmon fillet with golden crust on a bed of spinach and sun-dried tomato cream sauce

Creamy Tuscan Salmon

Golden pan-seared salmon simmered in a silky garlic, sun-dried tomato and spinach cream sauce with Parmesan. One skillet, 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: American, Italian
Calories: 560
Ingredients Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets 6 oz / 170 g each, about 1 inch thick
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • 1 tablespoon oil from the sun-dried tomato jar
  • 1 tablespoon olive oil
Tuscan cream sauce
  • 1 shallot finely chopped
  • 4 cloves garlic minced
  • 1/2 cup sun-dried tomatoes in oil drained and chopped
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup chicken broth 120 ml
  • 1 cup heavy cream 240 ml
  • 1/2 cup Parmesan cheese finely grated
  • 3 cups baby spinach packed
  • 1/2 lemon juiced
  • 2 tablespoons fresh basil sliced

Method
 

  1. Pat the salmon dry and season all over with salt, pepper, smoked paprika and Italian seasoning.
  2. Heat the sun-dried tomato oil and olive oil in a large skillet over medium-high heat. Sear the salmon for 4 minutes without moving, flip and cook 2 to 3 minutes more. Transfer to a plate.
  3. Reduce heat to medium. Cook the shallot for 1 minute, then add garlic, sun-dried tomatoes and red pepper flakes for 30 seconds.
  4. Add the broth, scrape up the browned bits and simmer for 2 minutes. Stir in the cream and bring to a gentle simmer.
  5. Stir in the Parmesan until melted, then wilt in the spinach. Season with salt, pepper and lemon juice.
  6. Return the salmon to the pan, spoon over the sauce and simmer 2 to 3 minutes until it reaches 145°F (63°C). Garnish with basil and serve.

Notes

Doneness: salmon is cooked when it flakes easily and reaches 145°F (63°C).
Storage: refrigerate leftovers for up to 2 days and reheat gently over low heat.
Nutrition is an estimate per serving.