Creamy Tuscan Salmon
Creamy Tuscan Salmon
Ingredients
For the Salmon
- 1 1/2 pounds salmon fillet, skin-on, cut into 4 equal pieces
- 1/2 teaspoon salt, or to taste
- 2 tablespoons olive oil
For the Creamy Tuscan Sauce
- 1/2 cup yellow onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 1/2 cups heavy cream
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 5 ounces baby spinach
Instructions
- 1
Pat the salmon pieces dry with paper towels and season generously with 1/2 teaspoon of salt.
⏱️ 2 min
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet or cast iron pan over medium-high heat until shimmering. Place the seasoned salmon pieces skin-side down in the hot pan. Sear for 4-6 minutes, or until the skin is crispy and golden brown.
⏱️ 6 min
- 3
Carefully flip the salmon and sear for another 2-3 minutes. The salmon should be about halfway cooked through. Remove the seared salmon from the pan and set aside on a plate.
⏱️ 3 min
- 4
Reduce the heat to medium. Add the diced yellow onion to the same pan and sauté for 3-4 minutes, or until softened and translucent.
⏱️ 4 min
- 5
Add the minced garlic to the pan and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 6
Stir in the halved cherry tomatoes and chopped sun-dried tomatoes. Cook for 2-3 minutes, allowing the cherry tomatoes to soften slightly.
⏱️ 3 min
- 7
Pour in the heavy cream. Season with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes. Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 8
Reduce the heat to low. Stir in the shredded mozzarella cheese and grated Parmesan cheese. Continue stirring until the cheeses are fully melted and the sauce is smooth and creamy.
⏱️ 2 min
- 9
Add the baby spinach to the pan, a handful at a time if necessary. Stir until the spinach wilts and is fully incorporated into the sauce.
⏱️ 2 min
- 10
Nestle the seared salmon pieces back into the creamy Tuscan sauce, skin-side up. Allow the dish to simmer gently for another 3-5 minutes, or until the salmon is fully cooked through and flakes easily with a fork.
⏱️ 5 min
- 11
Serve immediately over rice, pasta, or your favorite steamed vegetables.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Salmon
For the Salmon
- 1 1/2 pounds salmon fillet, skin-on, cut into 4 equal pieces
- 1/2 teaspoon salt, or to taste
- 2 tablespoons olive oil
For the Creamy Tuscan Sauce
- 1/2 cup yellow onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 1/2 cups heavy cream
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 5 ounces baby spinach
Instructions
- 1
Pat the salmon pieces dry with paper towels and season generously with 1/2 teaspoon of salt.
⏱️ 2 min - 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet or cast iron pan over medium-high heat until shimmering. Place the seasoned salmon pieces skin-side down in the hot pan. Sear for 4-6 minutes, or until the skin is crispy and golden brown.
⏱️ 6 min - 3
Carefully flip the salmon and sear for another 2-3 minutes. The salmon should be about halfway cooked through. Remove the seared salmon from the pan and set aside on a plate.
⏱️ 3 min - 4
Reduce the heat to medium. Add the diced yellow onion to the same pan and sauté for 3-4 minutes, or until softened and translucent.
⏱️ 4 min - 5
Add the minced garlic to the pan and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 6
Stir in the halved cherry tomatoes and chopped sun-dried tomatoes. Cook for 2-3 minutes, allowing the cherry tomatoes to soften slightly.
⏱️ 3 min - 7
Pour in the heavy cream. Season with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes. Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 3 min - 8
Reduce the heat to low. Stir in the shredded mozzarella cheese and grated Parmesan cheese. Continue stirring until the cheeses are fully melted and the sauce is smooth and creamy.
⏱️ 2 min - 9
Add the baby spinach to the pan, a handful at a time if necessary. Stir until the spinach wilts and is fully incorporated into the sauce.
⏱️ 2 min - 10
Nestle the seared salmon pieces back into the creamy Tuscan sauce, skin-side up. Allow the dish to simmer gently for another 3-5 minutes, or until the salmon is fully cooked through and flakes easily with a fork.
⏱️ 5 min - 11
Serve immediately over rice, pasta, or your favorite steamed vegetables.
⏱️ 1 min