Description
This Tuscan Salmon recipe features tender salmon fillets seared to perfection and served in a luxurious creamy sauce bursting with garlic, tomatoes, spinach, and Parmesan cheese. The dish is elevated with a touch of dry white wine and fresh parsley, making it a flavorful and elegant meal ideal for weeknight dinners or special occasions.
Ingredients
Scale
Salmon
- 4 (6-ounce) salmon filets (fresh or frozen, pat dry before seasoning)
- Kosher salt and ground black pepper (to season)
- 2 tablespoons olive oil (divided)
Sauce
- 3 cloves garlic (minced)
- ½ cup diced onion (white or yellow)
- 1 cup halved grape tomatoes (cherry tomatoes or chopped sun-dried tomatoes can be used as alternatives)
- ½ cup dry white wine (such as Sauvignon Blanc, avoid sweet white wines)
- 2 cups baby spinach (fresh preferred; alternatives: kale, arugula, chopped asparagus, green beans, or broccoli florets)
- 1¼ cups heavy cream (can use half and half for a lighter sauce)
- ¼ cup freshly grated Parmesan cheese
- ¼ cup chopped parsley (plus more for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Season Salmon: Season the salmon fillets generously with kosher salt and ground black pepper on both sides to enhance the natural flavors.
- Sear Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin side up and sear for 5-6 minutes until golden brown. Flip and cook for another 3-4 minutes to your preferred doneness. Transfer salmon to a plate and cover with foil to keep warm.
- Sauté Aromatics: Lower heat to medium and add remaining tablespoon of oil. Add minced garlic and cook until fragrant, about 30 seconds. Add diced onion and sauté for 3-4 minutes until translucent and softened.
- Cook Tomatoes: Add halved grape tomatoes to the skillet, season with salt and pepper, and cook for 6-7 minutes until tomatoes start to burst and release their juices.
- Deglaze and Wilt Greens: Pour in the dry white wine and let it reduce for about 1 minute. Add baby spinach and stir until wilted.
- Make Cream Sauce: Stir in heavy cream, freshly grated Parmesan cheese, and chopped parsley. Bring to a gentle simmer and cook until the sauce thickens and reduces slightly, about 3 minutes.
- Combine and Serve: Return the salmon fillets to the skillet, spoon the creamy sauce over them, and simmer briefly until salmon is warmed through. Garnish with additional parsley and lemon wedges before serving.
Notes
- For a lighter sauce, substitute heavy cream with half and half.
- Use fresh Parmesan cheese for the best flavor and texture.
- Fresh baby spinach offers the best texture, but kale or arugula can be used as alternatives.
- Adjust cooking time of salmon based on thickness and preferred doneness.
- Avoid sweet white wines as they can alter the intended flavor profile.
- Serve with crusty bread or over a bed of pasta or rice to soak up the creamy sauce.
