Description
This Tuscan Salmon recipe features perfectly seared salmon fillets nestled in a rich, creamy tomato and spinach sauce infused with garlic, herbs, and sun-dried tomatoes. Ready in just 30 minutes, it’s a flavorful and elegant dish perfect for a weeknight dinner or special occasion.
Ingredients
Salmon
- 1 lb. salmon, cut into fillets
- 2 tablespoons olive oil, divided
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, oil drained and julienne cut
- 1 1/2 cups half and half
- 1/2 cup shredded Parmesan cheese
- 2 cups chopped baby spinach
- 1 teaspoon balsamic vinegar
Garnish
- Fresh basil, for garnish
Instructions
- Prepare the pan and season salmon: Heat a large sauté pan over medium-high heat. Drizzle salmon fillets with 1 tablespoon olive oil. Sprinkle the fillets evenly with 1/2 teaspoon dried oregano, 1/4 teaspoon paprika, kosher salt, and freshly cracked black pepper.
- Heat oil and sear salmon skin-side down: Add 1 tablespoon olive oil to the hot pan and heat until shimmering. Place the seasoned salmon fillets skin-side down into the pan. Cook for 4-5 minutes until the color of the salmon has changed approximately 3/4 of the way up the fillet.
- Flip and finish cooking salmon: Flip the salmon to the flesh side and cook for an additional 2-3 minutes, or until it flakes easily with a fork. Remove salmon from the pan and set aside.
- Start the sauce base: Add another tablespoon of olive oil and 1 tablespoon butter to the same pan. Reduce heat to medium or medium-low. Add 1 teaspoon dried oregano, 1 teaspoon dried thyme, 6 minced garlic cloves, 1 pint halved cherry tomatoes, 1/2 cup julienne-cut sun-dried tomatoes, and season with salt and pepper. Cook, stirring frequently, for 3-4 minutes until the cherry tomatoes soften.
- Create the creamy sauce: Pour in 1 1/2 cups half and half and add 1/2 cup shredded Parmesan cheese. Stir continuously until the cheese melts and a creamy sauce forms.
- Add spinach and finish sauce: Stir in 2 cups chopped baby spinach and 1 teaspoon balsamic vinegar. Cook until the spinach wilts. Adjust seasoning with salt and pepper to taste.
- Reintroduce salmon to sauce: Nestle the cooked salmon fillets into the creamy sauce. Cook for an additional 2 minutes to heat through and meld flavors.
- Serve and garnish: Serve the Tuscan salmon over orzo pasta or your preferred side. Garnish with fresh basil leaves. Enjoy your meal!
- Feedback request: If you loved this recipe, please leave a 5-star rating and review to share your feedback!
Notes
- Sun-dried tomatoes add a tangy sweetness that enhances the sauce; ensure they are julienne cut for even distribution.
- Make sure not to overcook the salmon to keep it moist and flaky.
- This dish pairs beautifully with orzo, rice, or crusty bread to soak up the sauce.
- Fresh basil garnish adds a burst of color and fresh herb aroma for a balanced finish.
- For a lighter version, substitute half and half with light cream or milk, but note the sauce may be less rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
