Description
Tuscan Salmon is a creamy, Italian-inspired dish featuring tender salmon in a rich garlic parmesan sauce with spinach and sun-dried tomatoes. It’s elegant, comforting, and ready in just 30 minutes.
Ingredients
4 salmon fillets
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt to taste
Black pepper to taste
1 cup fresh spinach
1/2 cup sun-dried tomatoes, chopped
1 tablespoon butter
Fresh parsley for garnish
Instructions
- Season the salmon fillets with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the salmon for 4–5 minutes on each side until golden and cooked through, then remove and set aside.
- In the same skillet, melt the butter and sauté the minced garlic until fragrant.
- Pour in the chicken broth and let it simmer for 2 minutes.
- Add the heavy cream, parmesan cheese, and Italian seasoning, stirring until the sauce thickens slightly.
- Stir in the sun-dried tomatoes and fresh spinach, cooking until the spinach wilts.
- Return the salmon to the skillet and spoon the sauce over the fillets.
- Simmer for 2–3 minutes to blend the flavors.
- Garnish with fresh parsley and serve warm.
Notes
Add mushrooms for extra depth and texture.
Substitute kale for spinach if preferred.
Add red pepper flakes for a spicy kick.
Use half-and-half instead of heavy cream for a lighter version.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 36 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 125 mg
