Tuscan Salmon

why make this recipe

Creamy Tuscan Salmon is a delightful dish that combines the richness of salmon with the vibrant flavors of Tuscan ingredients. The creamy sauce, filled with sun-dried and cherry tomatoes, complements the salmon perfectly. It’s an easy yet impressive meal that can be made in under 30 minutes, making it a great choice for weeknight dinners or special occasions. Plus, it’s packed with nutrients from the salmon and spinach, offering both health benefits and incredible taste.

how to make Creamy Tuscan Salmon

Ingredients:

• 3 salmon filets (about 1 pound total)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• ½ white onion (diced)
• ½ cup sun-dried tomatoes in oil
• ½ cup cherry tomatoes
• 1 tablespoon minced garlic
• 1 cup heavy cream
• ½ cup freshly shredded Parmesan cheese
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 cup fresh baby spinach
• Salt (to taste)

Directions:

1. Pat the salmon dry with a paper towel. Season both sides with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Once the oil is hot, add the salmon and sear for 3 to 4 minutes per side, until golden brown. (The salmon doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce later.) Remove the salmon and set aside.
3. In the same pan over medium heat, add onions, sun-dried tomatoes, cherry tomatoes, and garlic. Cook for 5 minutes, until fragrant and softened.
4. Stir in the heavy cream, Parmesan cheese, paprika, and Italian seasoning. Reduce heat to low, then stir in the fresh baby spinach and allow the sauce to simmer until the spinach is wilted. Add salt to taste if desired.
5. Place the salmon back into the pan and simmer for 5 to 10 minutes until the salmon is cooked through.

how to serve Creamy Tuscan Salmon

Serve the Creamy Tuscan Salmon warm, garnished with fresh herbs if desired. This dish pairs well with steamed vegetables, rice, or pasta to soak up the delicious sauce. A side salad can also complement the meal nicely.

how to store Creamy Tuscan Salmon

To store leftovers, let the salmon cool completely and place it in an airtight container. It can be kept in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, ensuring not to overcook the salmon.

tips to make Creamy Tuscan Salmon

• Use fresh salmon for the best flavor and texture.
• Adjust the amount of sun-dried tomatoes and spinach according to your preference.
• For a spicy kick, add a pinch of red pepper flakes to the sauce.
• If you prefer, substitute half-and-half for the heavy cream for a lighter sauce.

variation (if any)

You can customize this dish by adding other vegetables, such as bell peppers or mushrooms. For a different flavor, try using kale instead of spinach or substitute the salmon with chicken breast.

FAQs

1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely before cooking for even cooking.

2. Is there a dairy-free version of this recipe?
Yes, you can use coconut cream or a dairy-free cream alternative and omit the Parmesan cheese.

3. How can I make this recipe gluten-free?
This recipe is naturally gluten-free. Just ensure that any additional seasonings or ingredients you use are gluten-free certified.

Creamy Tuscan Salmon

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• Author: admin
• Total Time: 25 minutes
• Yield: 4 servings
• Diet: Pescatarian

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Description

A delightful dish that combines the richness of salmon with vibrant Tuscan flavors in a creamy sauce filled with sun-dried and cherry tomatoes.

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Ingredients

• 3 salmon filets (about 1 pound total)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• ½ white onion (diced)
• ½ cup sun-dried tomatoes in oil
• ½ cup cherry tomatoes
• 1 tablespoon minced garlic
• 1 cup heavy cream
• ½ cup freshly shredded Parmesan cheese
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 cup fresh baby spinach
• Salt (to taste)

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Instructions

1. Pat the salmon dry with a paper towel. Season both sides with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Add the salmon and sear for 3 to 4 minutes per side until golden brown. Remove the salmon and set aside.
3. In the same pan, add onions, sun-dried tomatoes, cherry tomatoes, and garlic. Cook for 5 minutes until fragrant and softened.
4. Stir in the heavy cream, Parmesan cheese, paprika, and Italian seasoning. Reduce heat to low, then stir in the fresh baby spinach and simmer until the spinach is wilted. Add salt to taste.
5. Place the salmon back into the pan and simmer for 5 to 10 minutes until the salmon is cooked through.

Notes

Serve warm, garnished with fresh herbs if desired. Pairs well with steamed vegetables, rice, or pasta.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Searing and Simmering
• Cuisine: Italian