Description
This Tuscan Salmon recipe combines tender, pan-seared salmon fillets with a creamy, garlicky tomato sauce enriched with sun-dried tomatoes, Parmesan cheese, and fresh spinach. Finished with a touch of balsamic vinegar and fresh basil garnish, this dish is perfect for a delightful and elegant 30-minute meal that pairs wonderfully with orzo pasta.
Ingredients
For the 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
For the 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
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- Fresh basil, for garnish
Instructions
- Heat the Pan: Warm a large sauté pan over medium-high heat to prepare for searing the salmon.
- Season the Salmon: Drizzle the salmon fillets with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon dried oregano, 1/4 teaspoon paprika, and a couple pinches of kosher salt and fresh cracked black pepper.
- Prepare Pan for Salmon: Add 1 tablespoon olive oil to the heated pan and allow it to shimmer.
- Cook Salmon Skin Side Down: Place the salmon fillets skin side down in the pan. Cook for 4-5 minutes or until the salmon’s color begins to change and the change has reached about 3/4 of the way up the fillet.
- Flip and Finish Salmon: Flip the salmon fillets and cook the flesh side for another 2-3 minutes until the salmon flakes easily with a fork. Remove the salmon from the pan and set aside.
- Sauté Aromatics and Tomatoes: Add 1 tablespoon olive oil and 1 tablespoon butter to the pan and reduce heat to medium or medium-low. Stir in 1 teaspoon dried oregano, 1 teaspoon dried thyme, minced garlic, halved cherry tomatoes, 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 of half and half and add 1/2 cup shredded Parmesan cheese. Stir continuously until the cheese melts and the sauce becomes creamy.
- Add Spinach and Vinegar: Stir in 2 cups chopped baby spinach and 1 teaspoon balsamic vinegar until the spinach wilts. Adjust seasoning with salt and pepper as needed.
- Combine Salmon with Sauce: Nestle the cooked salmon fillets into the sauce and cook for another 2 minutes to warm the fish through.
- Serve and Garnish: Serve the Tuscan salmon with orzo pasta or your choice of sides, garnished with fresh basil leaves. Enjoy!
- Optional – Rate and Review: If you enjoyed this recipe, please leave a 5-star rating and review to share your feedback!
Notes
- You can substitute the half and half with heavy cream for a richer sauce or whole milk for a lighter version.
- Make sure not to overcook the salmon to keep it moist and tender.
- Serve with orzo or crusty bread to soak up the delicious sauce.
- Fresh basil garnish adds a lovely herbal aroma and color contrast.
- Sun-dried tomatoes add depth to the sauce; drain excess oil to avoid greasiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
