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Tuscan Salmon with Parmesan Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 61 reviews
  • Author: Jessica
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Description

This Tuscan Salmon with Parmesan Cream Sauce is a flavorful and elegant dish featuring seared salmon fillets topped with a rich, creamy sauce made from garlic, sun-dried tomatoes, white wine, Parmesan cheese, and fresh spinach. Perfect for a weeknight dinner or special occasion, this recipe combines a crispy salmon exterior with a velvety sauce that perfectly complements the delicate fish.

Ingredients

Units Scale

Salmon and Cooking

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 4 pieces salmon fillet
  • Salt and pepper, to taste

Sauce

  • 2 cloves garlic, minced
  • 3-4 sun-dried tomatoes packed in oil, sliced
  • 125ml (1/2 cup) dry white wine
  • 250ml (1 cup) double/heavy cream
  • 50g (1/2 cup) freshly grated Parmesan cheese
  • 30g (1 cup) fresh spinach

Instructions

  1. Prepare Salmon: Pat the salmon fillets dry with a paper towel to remove any excess moisture. Season both sides generously with salt and pepper to enhance flavor and help achieve a crispy sear.
  2. Sear Salmon: Heat the olive oil and butter together in a frying pan over medium-high heat. Once hot, add the salmon fillets starting with the skin side up. Sear the salmon for approximately 6-7 minutes until the skin turns golden and crispy. The salmon doesn’t need to be fully cooked at this point. Remove the salmon from the pan and set aside on a plate.
  3. Sauté Aromatics: In the same pan, add the minced garlic and sliced sun-dried tomatoes. Sauté over very low heat for about 30 seconds to release their aromas without burning.
  4. Deglaze Pan: Pour in the dry white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Let the wine simmer for about 5 minutes until the liquid reduces by half, concentrating the flavors.
  5. Make Sauce: Add the heavy cream and freshly grated Parmesan cheese to the pan, stirring continuously until the cheese melts and incorporates smoothly into the sauce. Then, stir in the fresh spinach and allow it to wilt gently in the sauce.
  6. Finish Cooking Salmon: Return the seared salmon fillets to the pan, nestling them into the sauce. Let everything simmer together over low heat for an additional 5 minutes until the salmon is cooked through and the flavors meld. Taste the sauce and season with salt as needed. Be careful not to overcook the salmon to maintain a tender texture.

Notes

  • Patting the salmon dry ensures it sears crisply instead of steaming.
  • Searing on high heat intensifies flavor and texture, producing a golden crust.
  • Use the oil from the sun-dried tomatoes for added depth of flavor in the sauce.
  • Dry white wine is recommended; Vermouth is an excellent option as it’s often on hand and not too sweet.
  • For an alcohol-free version, substitute white wine with chicken or vegetable stock plus a squeeze of lemon juice.
  • Freshly grated Parmesan cheese melts better and offers more authentic flavor than pre-grated options.
  • Kale or arugula/rocket can replace spinach if preferred.
  • Keep an eye on the salmon during the final simmer to avoid overcooking and breaking apart.

Find it online: https://jessicasrecipes.com/tuscan-salmon-with-parmesan-cream-sauce-recipe/