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Tuscan Salmon Recipe

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3.8 from 43 reviews

This Tuscan Salmon recipe features tender, pan-seared salmon fillets bathed in a rich and creamy sauce made with heavy cream, parmesan, sun-dried tomatoes, and fresh spinach. The sauce is delicately flavored with Dijon mustard and fresh basil, creating a luscious and savory dish perfect for a quick yet elegant dinner in just 17 minutes.

Ingredients

Salmon

  • 1 lb salmon fillet (sliced into 4 pieces, 4 oz each)
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 Tbsp olive oil
  • 1 Tbsp salted butter

Sauce & Vegetables

  • ½ cup chopped yellow onions
  • 1 ½ cups heavy cream
  • ¼ cup chicken broth (or vegetable broth)
  • 1 Tbsp dijon mustard
  • ½ cup freshly grated parmesan cheese
  • 2 cups baby spinach
  • ¾ cup sun dried tomatoes (chopped into bite size pieces)
  • 2 Tbsp fresh basil

Instructions

  1. Prepare and Season Salmon: Slice the salmon fillets into 4 oz pieces, pat them dry using a paper towel, then season evenly with salt and ground black pepper to enhance flavor.
  2. Heat the Pan and Melt Butter: Place a large pot or skillet over medium-high heat. When hot, add olive oil and salted butter, cooking just until the butter fully melts to prepare the pan for searing.
  3. Sear Salmon Skin Side Down: Lay the salmon pieces skin side down in the hot pan and sear for 1 to 3 minutes, allowing the bottom half of the fish to turn white and its skin to crisp nicely.
  4. Flip and Cook Salmon: Flip the salmon fillets and cook for another 1 to 2 minutes until opaque and light pink with slight white hues, indicating they are cooked through. Transfer the salmon to a plate and set aside.
  5. Sauté Onions and Begin Sauce: Lower heat to medium and add chopped onions to the pan. Sauté until translucent, about 1-2 minutes. Then stir in heavy cream, chicken broth, Dijon mustard, and freshly grated parmesan cheese, cooking together for 1 minute to melt cheese and thicken the sauce.
  6. Add Spinach to Sauce: Stir in baby spinach and cook for 1 minute until it wilts gently into the creamy sauce.
  7. Finish with Tomatoes, Basil, and Salmon: Remove the pan from heat. Mix in chopped sun-dried tomatoes, fresh basil, and the cooked salmon fillets back into the sauce. Let the mixture rest for 1 minute to combine flavors before serving.

Notes

  • For a vegetarian version, substitute salmon with grilled tofu or mushrooms and use vegetable broth.
  • If you prefer a lighter sauce, reduce the heavy cream by half and add more broth.
  • Sun-dried tomatoes add a sweet and tangy punch; ensure they are chopped finely for better sauce distribution.
  • To avoid overcooking the salmon, watch for the fish to become opaque and slightly firm to touch.
  • This dish pairs beautifully with crusty bread or a side of garlic mashed potatoes.

Find it online: https://recipethrive.com/tuscan-salmon-recipe/