Easy Creamy Tuscan Salmon With Spinach and Sun-Dried Tomatoes
Easy Creamy Tuscan Salmon: Prepared with fresh pan-seared salmon in a Tuscan cream sauce made with butter, cherry or sun-dried tomatoes, garlic, pepper flakes, thyme, oregano, basil, a splash of white wine to deglaze, spinach, half and half, freshly grated parmesan, salt, and pepper. Believe it or not, this recipe takes less than 30 minutes from start to finish!
Equipment
- 2 Large Skillets
- Sharp knife
- Fishula
Ingredients
Pan-Seared Salmon
- 4 salmon filets 1/2 lb ea.
- 2 tbsp olive oil extra virgin
- 2 tbsp unsalted butter
- Salt and pepper to taste
Creamy Tuscan Sauce
- 2 tbsp unsalted butter
- 4 oz. sun-dried tomatoes (or cherry tomatoes cut in 1/2) Jarred in oil – drain the oil, chop bite-size
- 5 cloves of garlic diced small
- 1/4 tsp pepper flakes
- salt and pepper to taste
- pinch thyme dried or fresh, chopped fine
- pinch oregano dried or fresh, chopped fine
- pinch basil dried or fresh, chopped fine
- 1/3 cup dry white wine Chardonnay or Pinot Grigio
- 2 cups baby spinach leaves cleaned and de-stemmed, rough chop
- 1 1/4 cups half and half
- 1 cup fresh parmesan cheese grated fine
Instructions
Pan-Seared Salmon
- The filets should be skinless (not a deal-breaker). Salt, pepper, paprika both sides (set aside while you do your prep work - fillets should not be cold when added to skillet)
- Heat the skillet with butter on medium-high heat and add the salmon fillets. Cook for 5 minutes on each side. Once cooked, set the fillets aside
Creamy Tuscan Sauce
- In a seperate pan, add butter to the skillet and heat to medium. Add the garlic, cook for 1 minute
- Add the sun-dried or cherry tomatoes - cook 1-2 minutes to release the flavor
- Add spices and salt and pepper
- Add white wine - reduce slightly while stirring
- Add spinach and let it wilt down
- Add the half and half - let come to a gentle boil while stirring
- Reduce heat to a simmer - stir in the parmesan cheese
- Keep stirring until the mixture thickens enough to coat the spatula. Add the salmon filets for 1-2 minutes. Spoon sauce over the fillets to coat
- Serve immediately with pasta, rice, or vegetables
Notes
RECIPE NOTE:
This recipe makes enough sauce for 4 people, but don't change the recipe if you make it for two people. Can you really have too much scrumptious sauce? No, you can't. This sauce is also great on pan-seared chicken breasts or thighs - (chicken is ready when it reaches 165 degrees in the center). Also great on pasta which I suggest as a side dish for that reason. *If your filets have skin on one side - either remove the skin gently by sliding a sharp knife where the skin meets the flesh or leave the skin on - cook skin side down first and serve flesh side up (you can easily remove the skin once cooked). PURCHASE NOTE: These are a few of my favorite things
This recipe makes enough sauce for 4 people, but don't change the recipe if you make it for two people. Can you really have too much scrumptious sauce? No, you can't. This sauce is also great on pan-seared chicken breasts or thighs - (chicken is ready when it reaches 165 degrees in the center). Also great on pasta which I suggest as a side dish for that reason. *If your filets have skin on one side - either remove the skin gently by sliding a sharp knife where the skin meets the flesh or leave the skin on - cook skin side down first and serve flesh side up (you can easily remove the skin once cooked). PURCHASE NOTE: These are a few of my favorite things
Nutrition
Calories: 486kcal
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