Creamy Tuscan Salmon Delight (Print-Friendly Version)
Savor seared salmon in a rich Tuscan cream sauce with sun-dried tomatoes and fresh spinach.
# What You'll Need:
→ Seafood
01 -
680 grams fresh salmon filets
→ Seasonings
02 -
5 grams kosher salt
03 -
1 gram freshly ground black pepper
04 -
1 teaspoon paprika (2 grams)
05 -
1 teaspoon Italian seasoning (1 gram)
06 -
Salt to taste
→ Oils and Fats
07 -
15 milliliters extra-virgin olive oil
→ Produce
08 -
½ medium white onion, diced (about 60 grams)
09 -
75 grams sun-dried tomatoes in oil
10 -
75 grams cherry tomatoes
11 -
1 tablespoon minced garlic (about 9 grams)
12 -
30 grams fresh baby spinach
→ Dairy
13 -
240 milliliters heavy cream
14 -
50 grams freshly shredded Parmesan cheese
# How to Make It:
01 -
Pat salmon filets dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper to enhance natural flavors.
02 -
Heat extra-virgin olive oil in a skillet over medium-high heat until shimmering. Place salmon skin-side down and cook 3 to 4 minutes per side, forming a golden crust while keeping the interior slightly undercooked.
03 -
Reduce heat to medium. Add diced white onion, sun-dried tomatoes, cherry tomatoes, and minced garlic to the pan. Cook for 5 minutes, stirring occasionally until softened and fragrant.
04 -
Pour in heavy cream, then add shredded Parmesan cheese, paprika, and Italian seasoning. Lower heat to simmer and stir gently until sauce thickens slightly. Incorporate fresh baby spinach and cook until wilted.
05 -
Nestle seared salmon filets back into the sauce. Simmer gently for 5 to 10 minutes until salmon is cooked through and flavors meld. Adjust seasoning with salt to taste before serving.
# Additional Tips:
01 -
For best texture, ensure salmon filets are patted thoroughly dry before seasoning and searing to achieve a crisp exterior.
02 -
To make dairy-free, substitute heavy cream with coconut or cashew cream and use nutritional yeast or dairy-free cheese as an alternative to Parmesan.
03 -
Leftover dish can be refrigerated for up to 2 days or frozen for up to 1 month; reheat gently on low stovetop heat to preserve creaminess.