Tuscan Salmon

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Tuscan Salmon is the perfect dish that proves you don't need a lot of time to create something truly elegant and delicious. This recipe captures the rustic, sun-kissed flavors of the Italian countryside in one simple skillet. It's a true weeknight hero that feels special enough for a dinner party.
The star of the show is, of course, the salmon. But what truly makes this dish unforgettable is the rich and creamy sauce it swims in. This sauce is a beautiful blend of garlic, sun-dried tomatoes, and fresh spinach, all simmered in a luscious cream or coconut milk base. The bold, tangy flavor of the sun-dried tomatoes provides a wonderful contrast to the fresh, vibrant spinach, while the garlic infuses every bite with a warm, aromatic depth.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Italian
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 G Salmon Filet boneless skinless, boneless, cut into 4 even slices
For the seasoning:
  • ½ Tsp Salt +/- to taste
  • ½ Tsp Black Pepper
  • ½ Tsp Garlic Powder
For the sauce:
  • 1 Tbsp Olive oil
  • 1 Tbsp Unsalted Butter
  • 1/3 Cup Sun-dried tomatoes packed in oil drained and chopped
  • 1/4 Cup Green onion green parts, chopped
  • 3 Garlic Cloves Minced
  • 1 Cup Cooking cream
  • 1/4 Cup Parmesan cheese Finely shredded
  • 2 Cups Fresh Baby Spinach Leaves
For the side:
  • Penne Pasta Optional

Equipment

  • 1 Pan

Instructions
 

Season the Salmon:
  1. Season the salmon filets on both sides with salt, pepper, and garlic powder.
    ½ Tsp Salt, ½ Tsp Black Pepper, ½ Tsp Garlic Powder
Sauté the Salmon:
  1. In a large skillet, melt butter and oil over medium heat then sautee the salmon for 3-5 minutes per side or until cooked through.
    500 G Salmon Filet boneless, 1 Tbsp Olive oil, 1 Tbsp Unsalted Butter
Rest the Salmon:
  1. Transfer salmon to a platter and tent it with foil to keep it warm while you make the sauce.
Prepare the Sauce:
  1. In the same skillet, add some oil only if needed.
  2. Sauté the chopped garlic then add chopped green onion and sundried tomatoes.
    1/4 Cup Green onion, 3 Garlic Cloves, 1/3 Cup Sun-dried tomatoes packed in oil
  3. Stir constantly for 1 minute until fragrant.
Make the Creamy Sauce:
  1. Stir in the cream and parmesan. Bring it to a simmer then continue cooking for another minute to thicken the sauce.
    1 Cup Cooking cream, 1/4 Cup Parmesan cheese
Add the spinach:
  1. Sprinkle on the spinach and stir for another 30 seconds or until wilted.
    Taste the sauce and season as needed then remove from the heat.
    2 Cups Fresh Baby Spinach Leaves
Add the baked Salmon:
  1. Add the salmon back to the pan and spoon the sauce over the individual salmon filets then serve garnished with chives if desired.
Boil the Pasta:
  1. Bring a large pot of generously salted water to a rolling boil.
  2. Add your Penne (or preferred pasta) and cook according to package instructions until al dente (firm to the bite).
    Penne Pasta
  3. Drain the pasta, and leave aside until cool.

Nutrition

Calories: 490kcalCarbohydrates: 6gProtein: 30gFat: 39gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 148mgSodium: 791mgPotassium: 934mgFiber: 1gSugar: 2gVitamin A: 2648IUVitamin C: 16mgCalcium: 158mgIron: 2mg

Notes

Tuscan Salmon

Serving suggestions: 

This Tuscan Salmon recipe is so versatile. 
You can serve it over mashed potatoes, pasta, white rice, quinoa, or even baked potato…  There are so many options to keep dinner exciting.

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