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Creamy Tuscan Salmon

Creamy Tuscan Salmon: A Quick, Luxurious Dinner Delight

Creamy Tuscan Salmon is a delightful dish that transforms any weeknight into a special occasion with its rich, creamy parmesan sauce, cherry tomatoes, and fresh spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 2 tablespoons Olive Oil Canola oil is a great substitute.
  • 4 fillets Salmon Fillets Skin-on fillets offer added flavor.
  • 1 teaspoon Kosher Salt Adjust according to personal taste.
  • 1 teaspoon Black Pepper Freshly ground adds depth.
For the Sauce
  • 1 tablespoon Butter Margarine or olive oil works for a dairy-free option.
  • 6 cloves Garlic Minced; garlic powder can substitute.
  • 18 ounces Cherry Tomatoes Diced canned tomatoes can be used.
  • 1 cup Heavy Cream Half-and-half is a lighter alternative.
  • 1/2 cup Parmesan Cheese Shredded; Pecorino Romano is a substitute.
For the Finishing Touches
  • 3-4 ounces Spinach Chopped; kale is a viable alternative.
  • 1/2 bunch Fresh Basil Roughly chopped; use less dried basil if substituting.
  • 1/4 teaspoon Cayenne Pepper Adjust according to spice preference.

Equipment

  • Large Skillet

Method
 

Cooking Steps
  1. Pat the salmon fillets dry with paper towels. Season both sides with kosher salt and black pepper.
  2. Heat a large skillet over medium-high heat; add olive oil. Sear the salmon skin-side down for 2-3 minutes until crispy. Flip and cook for another 30 seconds to 1 minute. Remove and keep warm.
  3. In the same skillet, lower the heat to medium and melt butter. Add minced garlic and sauté for 1 minute.
  4. Add chopped cherry tomatoes, cooking for about 2-3 minutes until they start to split and release juices.
  5. Pour in heavy cream, stir, and season with salt, black pepper, and cayenne. Simmer for 2-4 minutes until slightly thickened.
  6. Stir in shredded parmesan until melted, then add chopped spinach and fresh basil, cooking until spinach wilts.
  7. Return the seared salmon to the skillet and heat through for 1-2 minutes. Serve hot with extra sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat gently over low heat, adding cream if needed.

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