Description
Tuscan Salmon with Parmesan Cream Sauce. Indulge in pan-seared salmon smothered in rich Parmesan cream sauce. Elegant, flavorful, and comforting.
Ingredients
Scale
- 4 salmon fillets (6 oz/170g each), skin-on and pin bones removed
- 2 tablespoons (30ml) olive oil
- 1 teaspoon (5g) salt
- ½ teaspoon (2g) freshly ground black pepper
- ½ teaspoon (2g) Italian seasoning
- 3 tablespoons (45g) unsalted butter
- 4 cloves garlic, minced (about 2 tablespoons)
- ⅓ cup (50g) sun-dried tomatoes, julienned
- 1 cup (240ml) heavy cream
- ¾ cup (75g) freshly grated Parmesan cheese
- 3 cups (90g) fresh spinach leaves
- ½ teaspoon (2g) red pepper flakes (optional)
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh lemon juice
Instructions
- Step 1: Prepare the Salmon Begin by patting your salmon fillets completely dry with paper towels. This ensures a perfect sear and crispy skin. Season the fillets generously on both sides with salt, pepper, and Italian seasoning, gently pressing the seasonings into the flesh.
- Step 2: Cook the Salmon Heat olive oil in a large skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down in the pan. Don’t crowd the pan—work in batches if needed. Cook undisturbed for about 4-5 minutes until the skin is golden and crispy. Flip the salmon and cook for another 2-3 minutes until it reaches medium doneness (internal temperature of 125°F/52°C for medium-rare or 145°F/63°C for well done). Transfer the salmon to a plate and tent loosely with foil.
- Step 3: Make the Tuscan Sauce Base In the same pan, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it. Add the julienned sun-dried tomatoes and sauté for 1-2 minutes until they start to soften and release their oils.
- Step 4: Create the Cream Sauce Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan—these contain incredible flavor! Let the sauce reduce slightly for about 2-3 minutes, then lower the heat and gradually whisk in the grated Parmesan cheese until completely melted and the sauce is smooth.
- Step 5: Finish and Serve Add the fresh spinach to the sauce and stir until just wilted, about 1 minute. Stir in the red pepper flakes if using, fresh basil, and lemon juice. Taste and adjust seasoning if needed. Return the salmon fillets to the pan, spooning some of the sauce over them. Simmer gently for 1-2 minutes to warm the salmon through. Serve immediately, garnished with extra Parmesan and fresh basil if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 fillet of salmon with cream sauce
- Calories: 560 calories per serving
- Sugar: 4 grams
- Sodium: 950 mg
- Fat: 42 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 18 grams
- Trans Fat: 0 grams
- Carbohydrates: 9 grams
- Fiber: 2 grams
- Protein: 39 grams
- Cholesterol: 145 mg