Description
This Creamy Tuscan Salmon recipe features perfectly seared salmon fillets cooked in a rich and flavorful sauce made with garlic, cherry tomatoes, heavy cream, Parmesan cheese, spinach, and fresh basil. It’s a delightful and elegant dish that pairs well with various sides such as pasta, roasted potatoes, or a fresh green salad.
Ingredients
Units
Scale
Salmon
- 2 tablespoons olive oil
- 4 salmon fillets (4 ounces each)
- 1 teaspoon kosher salt (for the salmon)
- 1/2 teaspoon black pepper (for the salmon)
Tuscan Sauce
- 2 tablespoons butter
- 6 cloves garlic, smashed and minced
- 18 ounces cherry tomatoes (half chopped, half whole)
- 1 cup heavy cream
- 1 1/2 teaspoons kosher salt (for the sauce)
- 1 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- Black pepper, to taste
- 1/2 cup Parmesan cheese, shredded
- 3-4 ounces spinach, chopped
- 1/2 bunch fresh basil, roughly chopped
Instructions
- Sear the Salmon: Heat a 12-inch high-sided skillet over medium-high heat for a few minutes to get it very hot. Pat the salmon fillets dry and season the top sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add 2 tablespoons olive oil to the pan and swirl to coat. Place the salmon fillets skin-side down (if skin-on) without crowding the pan to prevent steaming. Season the other side with additional salt and pepper. Sear for 1-3 minutes until a golden crust forms, then flip and cook for another 30 seconds to 1 minute. Turn off the heat and remove salmon to a plate, keeping it warm.
- Prepare the Tuscan Sauce: Over medium heat, add 2 tablespoons of butter to the skillet with leftover oil from the salmon. When butter is melted, add the 6 cloves of minced garlic and cook, stirring frequently, for about 1 minute until fragrant. Chop half of the cherry tomatoes and add them along with the whole remaining tomatoes to the pan. Cook for 1 minute until some tomatoes start to split.
- Create the Cream Sauce: Pour in 1 cup heavy cream. Season with 1 1/2 teaspoons kosher salt, 1 teaspoon dried basil, 1/4 teaspoon cayenne pepper, and black pepper to taste. Bring the mixture to a light simmer over 2-4 minutes.
- Add Cheese and Greens: Stir in 1/2 cup shredded Parmesan cheese and 3-4 ounces chopped spinach. Cook over medium heat until the sauce thickens slightly and the spinach wilts.
- Finish and Serve: Stir in half a bunch of fresh chopped basil. Return the salmon fillets to the pan and heat through gently if needed. Serve immediately with your choice of sides such as pasta, roasted potatoes, mashed potatoes, rice, cauliflower rice, or a fresh green salad.
Notes
- Do not overcook the salmon; searing until medium rare ensures it stays moist and tender.
- Adjust cayenne pepper to your preferred spice level.
- This dish pairs beautifully with a variety of sides including pasta, roasted or mashed potatoes, rice, or simply a green salad.
- Using fresh herbs enhances the flavor, but dried basil can substitute if fresh is unavailable.
- For a lighter version, substitute heavy cream with half-and-half or a lighter cream, though the sauce might be less rich.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg
