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Prepare the salmon: Pat the salmon chunks dry with paper towels. In a medium bowl, season the salmon generously with salt, black pepper, garlic powder, onion powder, and paprika. Ensure all sides of the salmon are coated.

Sear the salmon: Heat the butter and olive oil in a large skillet or pan over medium-high heat. Once the butter is melted and shimmering, add the seasoned salmon chunks to the hot pan in a single layer, being careful not to overcrowd the pan. Sear for 2 to 3 minutes per side, until crispy and cooked through. Remove the seared salmon from the pan and set aside on a plate.

Sauté the aromatics: In the same pan with any remaining oil and butter, add the diced small onion. Sauté over medium heat for 3 to 4 minutes, or until the onion softens and becomes translucent. Add the minced garlic and cook for an additional 30 seconds, until fragrant.

Build the sauce: Stir in the sundried tomato pesto into the sautéed onions and garlic. Mix well to combine. Season the mixture lightly with a pinch of salt and black pepper.

Add the cream: Pour the heavy cream into the pan. Stir continuously until all the ingredients are well incorporated and the sauce begins to gently simmer. Reduce the heat to low.

Combine and simmer: Carefully return the seared salmon chunks to the pan, nestling them into the creamy Tuscan sauce. Allow the dish to simmer gently for 2 to 3 minutes, allowing the salmon to absorb the rich flavors of the sauce.

Finish and serve: Remove the pan from the heat. Squeeze the juice of 1/2 lemon over the salmon and sauce. Garnish generously with freshly chopped parsley. Serve immediately over fluffy white rice.


Prepare the salmon: Pat the salmon chunks dry with paper towels. In a medium bowl, season the salmon generously with salt, black pepper, garlic powder, onion powder, and paprika. Ensure all sides of the salmon are coated.

Sear the salmon: Heat the butter and olive oil in a large skillet or pan over medium-high heat. Once the butter is melted and shimmering, add the seasoned salmon chunks to the hot pan in a single layer, being careful not to overcrowd the pan. Sear for 2 to 3 minutes per side, until crispy and cooked through. Remove the seared salmon from the pan and set aside on a plate.

Sauté the aromatics: In the same pan with any remaining oil and butter, add the diced small onion. Sauté over medium heat for 3 to 4 minutes, or until the onion softens and becomes translucent. Add the minced garlic and cook for an additional 30 seconds, until fragrant.

Build the sauce: Stir in the sundried tomato pesto into the sautéed onions and garlic. Mix well to combine. Season the mixture lightly with a pinch of salt and black pepper.

Add the cream: Pour the heavy cream into the pan. Stir continuously until all the ingredients are well incorporated and the sauce begins to gently simmer. Reduce the heat to low.

Combine and simmer: Carefully return the seared salmon chunks to the pan, nestling them into the creamy Tuscan sauce. Allow the dish to simmer gently for 2 to 3 minutes, allowing the salmon to absorb the rich flavors of the sauce.

Finish and serve: Remove the pan from the heat. Squeeze the juice of 1/2 lemon over the salmon and sauce. Garnish generously with freshly chopped parsley. Serve immediately over fluffy white rice.
