Why Make This Recipe
Creamy Tuscan Salmon is a delicious dish that combines the rich flavors of salmon with creamy sauce and fresh vegetables. It is not only easy to make but also offers a taste of Italy right at your dinner table. This recipe is perfect for a weeknight meal or a special occasion, making it a versatile choice for any home cook.
How to Make Creamy Tuscan Salmon
Ingredients
- 3 salmon filets (about 1 pound total)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- ½ white onion (diced)
- ½ cup sun-dried tomatoes in oil
- ½ cup cherry tomatoes
- 1 tablespoon minced garlic
- 1 cup heavy cream
- ½ cup freshly shredded Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 cup fresh baby spinach
- Salt (to taste)
Directions
- Pat the salmon dry with a paper towel and season both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Once hot, add the salmon and sear for 3 to 4 minutes per side until golden brown. The salmon doesn’t need to be fully cooked yet, as it will finish cooking in the sauce.
- Remove the salmon and set it aside.
- In the same pan over medium heat, add onions, sun-dried tomatoes, cherry tomatoes, and garlic. Cook for 5 minutes until fragrant and softened.
- Stir in heavy cream, Parmesan cheese, paprika, and Italian seasoning. Reduce heat to low and stir in the fresh baby spinach. Allow the sauce to simmer until the spinach is wilted.
- Add salt to taste if desired, then place the salmon back in the pan. Simmer for 5 to 10 minutes until the salmon is cooked through.
How to Serve Creamy Tuscan Salmon
To serve Creamy Tuscan Salmon, scoop a generous portion of the creamy sauce over the salmon filets. You can enjoy it with a side of pasta, rice, or a fresh green salad. This dish pairs well with a glass of white wine to enhance the flavors.
How to Store Creamy Tuscan Salmon
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm on the stove or in the microwave until heated through. Avoid reheating too much to keep the salmon tender.
Tips to Make Creamy Tuscan Salmon
- For extra flavor, consider adding some capers or olives to the sauce.
- Make sure not to overcook the salmon. It should be tender and flaky.
- You can use fresh tomatoes instead of sun-dried if you prefer a lighter sauce.
Variation
You can easily customize this recipe by adding other vegetables like bell peppers, zucchini, or asparagus to the sauce, giving it a different twist. For a lighter version, you can replace heavy cream with coconut milk or a lower-fat cream.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it first before cooking.
2. Is there a substitute for heavy cream?
If you want a lighter option, you can use half-and-half or a non-dairy cream alternative.
3. Can I prepare this dish in advance?
While it’s best served fresh, you can prepare the sauce ahead of time and store it separately. Just reheat and add the salmon when ready to serve.
Creamy Tuscan Salmon
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian
- Diet: Pescatarian
Description
A delicious dish that combines rich flavors of salmon with creamy sauce and fresh vegetables, perfect for weeknight meals or special occasions.
Ingredients
- 3 salmon filets (about 1 pound total)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- ½ white onion (diced)
- ½ cup sun-dried tomatoes in oil
- ½ cup cherry tomatoes
- 1 tablespoon minced garlic
- 1 cup heavy cream
- ½ cup freshly shredded Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 cup fresh baby spinach
- Salt (to taste)
Instructions
- Pat the salmon dry with a paper towel and season both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Add the salmon and sear for 3 to 4 minutes per side until golden brown.
- Remove the salmon and set it aside.
- In the same pan over medium heat, add onions, sun-dried tomatoes, cherry tomatoes, and garlic. Cook for 5 minutes until fragrant and softened.
- Stir in heavy cream, Parmesan cheese, paprika, and Italian seasoning. Reduce heat to low and stir in the fresh baby spinach. Allow the sauce to simmer until the spinach is wilted.
- Add salt to taste if desired, then place the salmon back in the pan. Simmer for 5 to 10 minutes until the salmon is cooked through.
Notes
To serve, scoop a generous portion of the creamy sauce over the salmon. Pairs well with pasta, rice, or a fresh green salad. Avoid overcooking the salmon to keep it tender.