Tuscan Salmon Recipe
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(78)
Ingredients
4 servings
- 1 1/2 lbs boneless, skinless salmon filet, cut into 4 even slices
- 1/2 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
- 1/4 cup green onion, green parts, chopped
- 3 garlic cloves, minced
- 1 cup heavy whipping cream
- 1/4 cup parmesan cheese, finely shredded
- 2 cups fresh baby spinach leaves
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Preparation
Step 1
Season salmon fillets with 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp garlic powder.
Step 2
In a large nonreactive skillet over medium heat melt in oil and butter. Once the butter is done foaming, add the salmon fillets, skin side up and sauté for 3 to 5 minutes per side or until cooked through to a safe internal temperature of 145°F. Transfer the salmon to a platter and tent with foil to rest and keep warm.
Step 3
In the same pan over medium heat, add more oil only if needed then add your sun-dried tomatoes, green onion and minced garlic. Sauté another one minute or until the garlic is fragrant, stirring constantly.
Step 4
Stir in the cream and sprinkle Parmesan over the top, bring to a light boil, stirring frequently then reduce the heat and simmer for one minute until the sauce is slightly thickened.
Step 5
Add spinach and stir for 30 seconds or just until wilted. Season to taste with salt and pepper if needed.
Step 6
Remove the pan from the heat and add the salmon back to the pan and spoon warm sauce over it then garnish with chives if desired and serve.
Step 7
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Chef's notes
The cook time of salmon can vary depending on several factors:
thickness of the filets, wild-caught versus farm-raised since wild-caught will be leaner and cooks faster, temperature of the skillet. I highly recommend using an instant-read thermometer. When salmon is done, the internal temperature at the thickest part of the filet will register 145˚F.
