Creamy Tuscan Salmon
Indulge in this restaurant-quality Creamy Tuscan Salmon that is perfect for a busy weeknight. This elegant, one-skillet dish features perfectly seared, flaky salmon fillets swimming in a rich, velvety garlic-infused cream sauce, brightened with sun-ripened cherry tomatoes and earthy fresh spinach. It is a wholesome, gourmet meal that brings together sophisticated flavors in just 30 minutes, making it an ideal choice for quick family dinners or special hosting occasions alike.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: Pan-searing and Sautéing
- Cuisine: Tuscan / Italian-inspired
- Diet: Pescatarian
Ingredients
4 salmon fillets (4 oz each)
2 tablespoons olive oil
1 teaspoon kosher salt (for salmon)
1/2 teaspoon black pepper (plus more for seasoning)
2 tablespoons butter
6 cloves garlic, minced
18 ounces cherry tomatoes
1 cup heavy cream
1 1/2 teaspoons kosher salt (for sauce)
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/2 cup parmesan cheese, shredded
3-4 ounces spinach, chopped
1/2 bunch fresh basil, roughly chopped
Instructions
Pat salmon fillets dry and season with 1 teaspoon of kosher salt and 1/2 teaspoon black pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the salmon fillets for 3-4 minutes per side until golden brown and cooked through, then remove from the pan and set aside.
In the same skillet, melt the butter over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the cherry tomatoes and cook until they begin to burst, about 5 minutes.
Stir in the heavy cream, 1 1/2 teaspoons kosher salt, dried basil, and cayenne pepper; simmer for 3 minutes.
Stir in the parmesan cheese until melted and the sauce begins to thicken.
Add the chopped spinach and cook until wilted.
Return the salmon fillets to the skillet, spooning the sauce over them, and garnish with fresh basil before serving.
Notes
Serve over pasta, rice, or with roasted vegetables to soak up the creamy sauce. Store leftovers in an airtight container in the refrigerator for up to 2 days.