Creamy Tuscan Salmon
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
3-4
ingredients
- 3 salmon fillets
- 2 teaspoons olive oil
- 2 tablespoons butter
- 5 garlic cloves, finely diced
- 1 small yellow onion, diced
- 1⁄3 cup vegetable broth
- 5 ounces sun-dried tomatoes packed in oil, drained or 5 ounces fresh grape tomatoes
- 1 3⁄4 cups heavy cream
- salt, to taste
- pepper, to taste
- 3 cups baby spinach leaves
- 1⁄2 cup grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
directions
- Heat the oil in a large skillet over medium-high heat.
- Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh side down first, for 5 minutes on each side, or until cooked to your liking.
- Once salmon filets are cooked, remove them from the pan and set them aside.
- In the same pan, melt the butter in the remaining cooking juices.
- Add in the garlic and fry until fragrant (about 1 minute).
- Add onion and stir fry until translucent.
- Add the sun-dried tomatoes and fry for 1 to 2 minutes so they release their flavors.
- Finally, pour in the vegetable broth and allow the sauce to reduce down slightly.
- Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally.
- Season the cream sauce with salt and pepper to your taste.
- Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese.
- Allow cream sauce to simmer for another minute until cheese melts through.
- Add the grilled salmon filets back into the pan, sprinkle with the parsley, and spoon the sauce over each filet.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.