Creamy Tuscan Salmon with Spinach
Tender salmon fillets in a creamy Tuscan-inspired sauce with Parmesan, garlic, tomatoes, and spinach. This one-pan dinner comes together in about 40 minutes for an easy weeknight meal.
Servings: 4 servings
Ingredients
For the Salmon
- 4 salmon fillets about 6 ounces each
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
Tuscan Cream Sauce
- 2 tablespoons butter
- ½ medium yellow onion finely chopped
- 1 cup cherry tomatoes halved
- 2 to 3 garlic cloves minced
- ⅓ cup oil packed sun dried tomatoes drained and chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ¾ cup bottled clam juice or chicken broth
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 2 cups baby spinach
- 1 tablespoon fresh lemon juice
- fresh basil for garnish
Instructions
- Pat the salmon dry and season both sides with the salt, pepper, and garlic powder.
- Heat the olive oil in a large skillet over medium-high heat. Add the salmon and cook for 3 to 4 minutes per side, until golden brown and nearly cooked through. Transfer to a plate.
- Reduce the heat to medium and add the butter. When melted, add the onion and cook for 4 to 5 minutes, until softened.
- Add the cherry tomatoes and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften. Stir in the garlic and cook for 30 seconds.
- Add the sun-dried tomatoes, tomato paste, oregano, red pepper flakes, and a pinch of salt. Cook for 1 to 2 minutes, stirring frequently.
- Pour in the clam juice or chicken broth and scrape up any browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes.
- Stir in the heavy cream and Parmesan cheese. Bring the sauce to a gentle simmer and cook for 4 to 6 minutes, until slightly thickened.
- Stir in the lemon juice and taste the sauce. Add additional salt, pepper, or red pepper flakes if needed.
- Add the spinach and cook just until wilted.
- Return the salmon to the skillet and spoon some of the sauce over the fillets. Simmer gently for 2 to 3 minutes, or until the salmon reaches your desired doneness. Garnish with fresh basil and serve with rice or pasta.
Video
Notes
Use freshly grated Parmesan: Freshly grated Parmesan melts more smoothly into the sauce. Pre-shredded Parmesan can make the sauce grainy.
Adjust the consistency: If the sauce becomes thicker than you like, stir in a splash of clam juice, chicken broth, or cream before serving. For a thicker sauce, let it simmer gently for several more minutes.
Serving suggestions: Serve over buttered orzo, pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce.
Do not overcook the salmon: Salmon continues to cook after it is removed from the heat. Return it to the sauce just long enough to finish cooking.
Choose similar fillets: Salmon fillets that are close in size and thickness will cook more evenly.
Control the heat: Keep the sauce at a gentle simmer after adding the cream. Boiling can cause dairy-based sauces to separate.
Use oil-packed sun-dried tomatoes: They have a softer texture and richer flavor than dry-packed tomatoes. Drain them before chopping.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the sauce from separating.
Nutrition
Serving: 1serving | Calories: 680kcal | Carbohydrates: 14g | Protein: 43g | Fat: 50g | Saturated Fat: 23g | Cholesterol: 175mg | Sodium: 850mg | Fiber: 3g | Sugar: 7g
