Creamy Tuscan Salmon
Creamy Tuscan Salmon
Ingredients
For the Salmon & Seasoning
- 4 salmon fillets
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground rosemary
- 1/2 teaspoon paprika
- 1/2 teaspoon dry basil
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Sauce & Veggies
- 400 ml heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 3 cloves garlic, minced
- 1/2 small onion, finely diced
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- to taste salt
- to taste black pepper
Instructions
- 1
Pat the salmon fillets completely dry with paper towels. In a small bowl, combine the 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground rosemary, 1/2 teaspoon paprika, 1/2 teaspoon dry basil, and 1/2 teaspoon garlic powder. Rub this spice mixture generously over all sides of the salmon fillets.
⏱️ 5 min
- 2
Heat the 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, carefully place the seasoned salmon fillets into the skillet. Sear for 4 minutes until a golden crust forms.
⏱️ 4 min
- 3
Flip the salmon fillets and cook for another 2 to 3 minutes, or until they are cooked through and golden brown. The internal temperature should reach 145°F (63°C). Remove the cooked salmon from the skillet and set aside on a plate.
⏱️ 3 min
- 4
In the same skillet, add the 1/2 finely diced small onion and 3 minced garlic cloves. Sauté for 2-3 minutes until fragrant. Then, add the 1 cup sliced mushrooms, 1 cup halved cherry tomatoes, and 2 cups fresh spinach. Sauté for about 7 minutes, or until the vegetables are tender and the spinach has wilted.
⏱️ 7 min
- 5
Pour in the 400 ml heavy cream. Bring the sauce to a gentle simmer over medium heat. Reduce the heat to low and stir in the 1/2 cup freshly grated Parmesan cheese until it has melted and the sauce begins to thicken slightly. Season the sauce with salt and black pepper to taste.
⏱️ 5 min
- 6
Carefully slide the seared salmon fillets back into the pan with the creamy sauce. If there are any juices on the plate from the resting salmon, pour them into the sauce. Spoon the sauce over the fish and let it simmer for one final minute to allow the flavors to meld together.
⏱️ 1 min
- 7
Serve the Creamy Tuscan Salmon immediately, either directly from the pan or plated. It pairs wonderfully with toasted bread for dipping in the sauce, or alongside cooked spaghetti.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Salmon
For the Salmon & Seasoning
- 4 salmon fillets
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground rosemary
- 1/2 teaspoon paprika
- 1/2 teaspoon dry basil
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Sauce & Veggies
- 400 ml heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 3 cloves garlic, minced
- 1/2 small onion, finely diced
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- to taste salt
- to taste black pepper
Instructions
- 1
Pat the salmon fillets completely dry with paper towels. In a small bowl, combine the 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground rosemary, 1/2 teaspoon paprika, 1/2 teaspoon dry basil, and 1/2 teaspoon garlic powder. Rub this spice mixture generously over all sides of the salmon fillets.
⏱️ 5 min - 2
Heat the 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, carefully place the seasoned salmon fillets into the skillet. Sear for 4 minutes until a golden crust forms.
⏱️ 4 min - 3
Flip the salmon fillets and cook for another 2 to 3 minutes, or until they are cooked through and golden brown. The internal temperature should reach 145°F (63°C). Remove the cooked salmon from the skillet and set aside on a plate.
⏱️ 3 min - 4
In the same skillet, add the 1/2 finely diced small onion and 3 minced garlic cloves. Sauté for 2-3 minutes until fragrant. Then, add the 1 cup sliced mushrooms, 1 cup halved cherry tomatoes, and 2 cups fresh spinach. Sauté for about 7 minutes, or until the vegetables are tender and the spinach has wilted.
⏱️ 7 min - 5
Pour in the 400 ml heavy cream. Bring the sauce to a gentle simmer over medium heat. Reduce the heat to low and stir in the 1/2 cup freshly grated Parmesan cheese until it has melted and the sauce begins to thicken slightly. Season the sauce with salt and black pepper to taste.
⏱️ 5 min - 6
Carefully slide the seared salmon fillets back into the pan with the creamy sauce. If there are any juices on the plate from the resting salmon, pour them into the sauce. Spoon the sauce over the fish and let it simmer for one final minute to allow the flavors to meld together.
⏱️ 1 min - 7
Serve the Creamy Tuscan Salmon immediately, either directly from the pan or plated. It pairs wonderfully with toasted bread for dipping in the sauce, or alongside cooked spaghetti.