Description
This Tuscan Salmon recipe is a rich and creamy skillet dish featuring perfectly seared salmon fillets in a luscious sauce made with sun-dried tomatoes, garlic, Parmesan cheese, and baby spinach. Finished with fresh basil and a touch of crushed red pepper flakes, this meal is both elegant and comforting, perfect for a quick 30-minute dinner that serves four.
Ingredients
Salmon
- 4 (6-ounce) salmon fillets
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (divided)
Sauce
- ½ medium onion, finely chopped
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 cup baby spinach
Garnish
- 1 tablespoon chopped fresh basil
- ¼ teaspoon crushed red pepper flakes
Instructions
- Season the Salmon: Season both sides of each salmon fillet evenly with salt and black pepper to enhance flavor before cooking.
- Sear the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down and sear for 3–4 minutes per side until golden brown and nearly cooked through. Remove the salmon from the skillet and set aside on a plate.
- Sauté Onion and Garlic: Reduce heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the finely chopped onion and cook until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add Sun-Dried Tomatoes: Incorporate the chopped sun-dried tomatoes into the skillet and cook for an additional minute to meld the flavors.
- Make the Cream Sauce: Pour in the heavy cream, scraping the bottom of the pan to loosen any browned bits. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese until it melts and the sauce thickens slightly.
- Add Spinach: Stir in the baby spinach and cook for 1–2 minutes until just wilted, blending it into the creamy sauce.
- Finish Cooking Salmon: Return the seared salmon fillets to the skillet. Spoon the sauce over each fillet and let them simmer gently for 2–3 minutes or until the salmon is fully cooked through.
- Garnish and Serve: Sprinkle chopped fresh basil and crushed red pepper flakes over the salmon before serving for added aroma and a slight kick.
Notes
- Ensure the salmon is not overcooked to keep it moist and tender.
- Use sun-dried tomatoes packed in oil for richer flavor; drain and chop before use.
- You can substitute baby spinach with fresh kale for a different texture and nutritional profile.
- Serve this dish over pasta, rice, or with crusty bread to soak up the creamy sauce.
- Adjust crushed red pepper flakes according to your spice preference.
