Tuscan Salmon

4.88 from 16 votes

Pan-seared salmon in a mouthwatering creamy sauce loaded with garlic, onions, cherry tomatoes, spinach, and parmesan cheese. A restaurant-quality dish made at home.

Course Dinner, Main Course

Cuisine Italian

Keyword Tuscan Salmon, Tuscan Salmon Recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 570

Author Erren Hart

Ingredients

3 tablespoons olive oil
24 oz salmon fillets, boned with skin
black pepper to taste freshly ground
salt to taste
1 small yellow onion diced
4 cloves garlic minced
⅓ cup fish stock or chicken stock
1 pint cherry tomatoes hlaved
½ cup heavy cream whipping cream, double cream, or half & half
2 cups fresh spinach
⅓ cup Parmesan cheese freshly grated
fresh basil chopped
½ lemon about 1 tablespoon of juice

US Customary - Metric

Instructions

Season the salmon filets on both sides with salt and pepper. Heat the olive in a large skillet over high heat.
Sear the salmon starting with the flesh side in the hot pan on each side undisturbed for 3 minutes, or until cooked to your taste. Once the salmon filets are cooked, remove them from the pan and set aside.
In the same skillet, add the remaining olive oil over medium heat. Add the onion and cook until translucent. Add the tomatoes and season with salt and pepper. Cook until tomatoes begin to burst, then add minced garlic and cook for about 1 minute.
Pour in the stock, bring to a boil and allow the sauce to reduce by half.
Stir in the heavy cream and bring to a simmer. Reduce heat to low, simmering until sauce is slightly reduced and thickened, 3-5 minutes.
Add in the spinach and allow to wilt in the sauce, and add in the parmesan cheese and basil. Cook simmering until cheese melts into the sauce.
Add the salmon back to the pan, and spoon the sauce over each filet. Cook until just heated through (you don't want to overcook the salmon).
Remove from heat, squeeze in the juice of half a lemon, taste for seasoning, and add salt as needed before serving.

Video

Notes

Pat the salmon dry before searing for a crisper result.
Season the salmon just before searing – Seasoning fish too early will remove moisture from the salmon.
Leave the skin on – the skin protects the salmon from drying out and overcooking. It’s also much simpler to remove the skin when it is cooked! When the salmon is ready, slide a knife between the flesh and skin to remove it.
If you like crisp skin, start with the skin-side down and let it crisp up, then serve with the sauce on the plate instead of adding the fillets with crispy skin to the sauce, which can result in a gummy unappealing texture.
Be sure to preheat your pan and make sure the skillet is good and hot, and the oil starts to shimmer.
Stored in the refrigerator in an airtight container, leftover Tuscan Salmon will last up to 3 days.

Nutrition