Tuscan Salmon with Sun-Dried Tomatoes, Spinach, and Parmesan Recipe
This Tuscan Salmon recipe features perfectly seared salmon fillets simmered in a creamy sun-dried tomato and spinach sauce, finished with fresh basil and a hint of crushed red pepper. It’s a quick and flavorful meal that brings the rustic tastes of Tuscany into your kitchen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
Salmon
- 4 (6-ounce) salmon fillets
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil, divided
Sauce
- ½ medium onion, finely chopped
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 cup baby spinach
Garnish
- 1 tablespoon chopped fresh basil
- ¼ teaspoon crushed red pepper flakes
Instructions
- Season the Salmon: Season the salmon fillets on both sides with salt and black pepper evenly to enhance flavor.
- Sear the Salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot, about 3-5 minutes. Place the salmon skin-side down and sear each side for 3–4 minutes until golden brown and mostly cooked through. Remove salmon from skillet and set aside on a plate.
- Cook Onion and Garlic: Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the finely chopped onion and cook until soft and translucent, about 3 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Add Sun-Dried Tomatoes: Stir in chopped sun-dried tomatoes and cook for 1 minute to release their flavors.
- Make the Cream Sauce: Pour in the heavy cream and scrape any browned bits from the bottom of the pan for extra flavor. Bring the sauce to a gentle simmer, then stir in freshly grated Parmesan cheese until melted and the sauce thickens slightly.
- Wilt the Spinach: Add baby spinach to the sauce and cook for 1–2 minutes until wilted and well combined.
- Finish Cooking the Salmon: Return the salmon fillets to the skillet, spoon sauce over them, and simmer gently for 2–3 minutes until the salmon is fully cooked through.
- Garnish and Serve: Sprinkle chopped fresh basil and crushed red pepper flakes over the salmon before serving for added freshness and a touch of heat.
Notes
- My Top Tip: Before adding the salmon, ensure the skillet and oil are hot and at medium-high heat (about 3–5 minutes) to achieve a perfect sear.
- Storage: Leftover salmon tastes best fresh but can be stored in the fridge for up to 3 days. Reheat gently in a skillet over low heat.
- Freezing: Wrap cooked salmon tightly in plastic wrap, place in freezer-safe container or bag, and freeze for up to 3 months. Thaw overnight in the fridge and reheat carefully in a skillet over low heat.
