Description
Creamy Tuscan Salmon is a rich and flavorful dish featuring perfectly seared salmon fillets simmered in a luscious sauce made with sun-dried tomatoes, cherry tomatoes, garlic, creamy heavy cream, Parmesan cheese, and fresh baby spinach. This comforting meal balances the savory tang of Italian seasonings and paprika with the tender, flaky texture of salmon, ideal for a quick yet elegant weeknight dinner.
Ingredients
Units
Scale
For the salmon:
- 3 salmon filets (about 1 pound total)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
For the sauce:
- 1/2 white onion, diced
- 1/2 cup sun-dried tomatoes in oil
- 1/2 cup cherry tomatoes
- 1 tablespoon minced garlic
- 1 cup heavy cream
- 1/2 cup freshly shredded Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 cup fresh baby spinach
- Salt to taste
Instructions
- Prepare and season salmon: Pat the salmon dry thoroughly using a paper towel to remove excess moisture. Season both sides evenly with kosher salt and freshly ground black pepper to enhance flavor.
- Sear the salmon: Heat the extra-virgin olive oil in a large skillet over medium-high heat until hot. Place the salmon fillets skin-side down (if skin-on) and sear for 3 to 4 minutes per side until golden brown. The salmon does not need to be fully cooked at this point as it will finish cooking in the sauce. Remove the salmon from the pan and set aside.
- Sauté vegetables: In the same skillet over medium heat, add diced onions, sun-dried tomatoes with their oil, cherry tomatoes, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables become fragrant and softened, releasing their flavors.
- Make the sauce: Stir in the heavy cream, freshly shredded Parmesan cheese, paprika, and Italian seasoning. Reduce the heat to low and then add fresh baby spinach to the pan. Allow the spinach to wilt gently in the simmering sauce.
- Season and finish cooking: Add salt to taste, adjusting seasoning as needed. Carefully place the seared salmon fillets back into the pan, nestling them into the creamy sauce. Cover and simmer gently for 5 to 10 minutes until the salmon is fully cooked through and tender.
Notes
- The olive oil should form a thin layer that lightly coats the bottom of the pan—enough to sear the salmon evenly without burning. You may need to add a bit more depending on pan size.
- For added heat, stir in a pinch or two of red pepper flakes to the sauce.
- Garnish the finished dish with fresh basil leaves for an extra burst of aroma and color, if desired.
- Store any leftovers in a sealed container in the refrigerator for up to 2 days. Reheat gently in a skillet to retain moisture and flavor.
Nutrition
- Serving Size: 1 salmon filet with sauce (~1/3 recipe)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 630 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 120 mg
