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Tuscan Salmon with Sun-Dried Tomatoes and Cream Recipe

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4.3 from 9 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This Tuscan Salmon recipe features perfectly seared salmon fillets smothered in a creamy, garlicky sauce with sun-dried tomatoes, Parmesan, and tender baby spinach. Ready in just 30 minutes, it’s a flavorful and elegant dinner that’s easy to prepare on the stovetop.

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

  1. Season the salmon: Pat the salmon fillets dry and season both sides evenly with salt and black pepper to enhance the natural flavors.
  2. 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 to 4 minutes per side, depending on thickness, until the salmon is golden and mostly cooked through. Remove from the skillet and set aside on a plate.
  3. Sauté aromatics: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the finely chopped onion and cook for about 3 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds until aromatic. Add the chopped sun-dried tomatoes and cook for 1 more minute to deepen the flavors.
  4. Add cream and cheese: Pour in the heavy cream while scraping up any browned bits from the pan to enrich the sauce. Bring the mixture to a gentle simmer, then stir in the freshly grated Parmesan cheese until it melts and the sauce thickens slightly.
  5. Wilt the spinach: Add the baby spinach to the sauce and cook for 1 to 2 minutes until wilted and tender, incorporating its nutrients and color into the creamy sauce.
  6. Combine salmon and sauce: Return the seared salmon fillets to the skillet, spooning the creamy sauce over them. Let it simmer gently for 2 to 3 minutes to ensure the salmon is fully cooked and infused with the sauce’s flavors.
  7. Garnish and serve: Sprinkle chopped fresh basil and crushed red pepper flakes over the top just before serving to add fresh herbal notes and a mild heat kick.

Notes

  • You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
  • Sun-dried tomatoes packed in oil add more flavor; if using dry ones, rehydrate them in warm water first.
  • Make sure not to overcook the salmon to keep it moist and tender.
  • Serving with crusty bread or over pasta complements the creamy sauce well.
  • Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Tuscan/Italian

Find it online: https://sarabaking.com/tuscan-salmon-with-sun-dried-tomatoes-and-cream-recipe/