Creamy Tuscan Salmon

Creamy Tuscan salmon looks like something you would order at a restaurant, yet it takes about 30 minutes and one skillet. Golden seared salmon is nestled in a garlicky cream sauce with sun-dried tomatoes, spinach and Parmesan. It is rich and comforting, and the bright tomatoes keep it from feeling heavy.

Ingredients

• 4 salmon fillets (about 6 oz / 170 g each), skin on or off
• 1 teaspoon salt and 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 garlic cloves, minced
• 1/2 cup (60 g) sun-dried tomatoes in oil, drained and chopped
• 1 teaspoon Italian seasoning
• 1/2 cup (120 ml) chicken or vegetable broth
• 1 cup (240 ml) heavy cream
• 1/2 cup (45 g) finely grated Parmesan
• 3 packed cups (90 g) baby spinach
• Fresh basil, for garnish
• Lemon wedges, for serving

Step-by-Step Instructions

1. Season the salmon. Pat the fillets dry and season on all sides with salt, pepper and paprika.
2. Sear. Heat the olive oil in a large skillet over medium-high heat. Place the salmon presentation-side down (or skin-side down) and cook without moving for 4 minutes, until a golden crust forms. Flip and cook for 2 to 3 minutes more. The center should still be slightly translucent. Transfer to a plate.
3. Build the sauce. Lower the heat to medium and add the butter. Add the garlic and cook for 30 seconds. Add the sun-dried tomatoes and Italian seasoning and stir for 1 minute.
4. Deglaze. Pour in the broth and scrape up the browned bits from the bottom of the pan. Simmer for 2 minutes until slightly reduced.
5. Add cream and cheese. Stir in the cream and bring to a gentle simmer. Add the Parmesan a little at a time, stirring until melted. Simmer for 2 to 3 minutes, until the sauce coats a spoon.
6. Wilt the spinach. Add the spinach in handfuls and stir until wilted.
7. Finish the salmon. Return the salmon to the pan and spoon sauce over it. Simmer for 2 to 3 minutes, until the salmon reaches 125 to 130°F (52 to 54°C) for medium, or 145°F (63°C) if you prefer it fully cooked.
8. Serve. Garnish with basil and serve with lemon wedges.

Tips for Success

• Let the crust form. Salmon will stick at first and release on its own once properly seared. Moving it too early tears the flesh.
• Use finely grated Parmesan. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
• Keep the sauce at a gentle simmer after adding cheese; a hard boil can cause it to separate.
• Use the oil from the tomato jar in place of olive oil for even more flavor.

Variations

• Lighter sauce: Replace half the cream with whole milk and thicken with 1 teaspoon cornstarch mixed into the broth.
• Dairy-free: Use full-fat coconut milk and nutritional yeast instead of cream and Parmesan.
• Tuscan chicken: Use thin chicken cutlets and cook them through before making the sauce.

Storage and Reheating

Refrigerate leftovers for up to 2 days. Reheat gently over low heat with a splash of broth or milk to loosen the sauce. Avoid high heat, which dries the fish.

Frequently Asked Questions

Can I use frozen salmon?
Yes. Thaw it overnight in the refrigerator, then pat it very dry before searing.

Skin on or skin off?
Either works. Skin-on fillets are easier to keep intact, and the skin can be removed after cooking if you prefer.

What goes well with Tuscan salmon?
Serve it over pasta, mashed potatoes, rice or crusty bread to soak up the sauce. Steamed green beans or roasted asparagus make a nice side.