Creamy Garlic Tuscan Salmon
Creamy Garlic Tuscan Salmon is a one-pan dinner recipe. Featuring a buttery, creamy sauce flavored with garlic, sun dried tomatoes, spinach and parmesan cheese. This salmon recipe has all the flavor you could want!
Servings: 4
Equipment
- Measuring Cups & Spoons
Ingredients
For the Salmon
- 4 Salmon Fillets (about 4 oz each)
- 1 pinch Kosher Salt
- 1 pinch Black Pepper
- 2 teaspoons Olive Oil
For the Sauce
- 2 Tablespoons Butter
- 1 small Yellow Onion, diced
- 5 cloves Garlic (pressed or finely minced)
- 2 teaspoons Dijon Mustard
- 5 ounce jar Sun Dried Tomato in Oil (drained & sliced)
- ½ cup Chicken Broth (or a dry white wine)
- 2 cups Half and Half (or Heavy Cream)
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- Chopped Parsley, to taste
To Finish
- 3 cups Baby Spinach Leaves
- ¾ cup Grated Parmesan Cheese
- 3 Tablespoons Fresh Basil Leaves, chopped
Optional to Thicken
- 1 teaspoon Corn Starch + 2 teaspoons Water
Instructions
Cook the Salmon
- In a large skillet, heat the oil over medium-high heat. Season the salmon filets with salt and pepper. Sear the salmon flesh-side down for 5 minutes, then flip and sear 5 more minutes (or until cooked to your preference). Remove from the skillet to a plate and set aside.
Make the Sauce
- Add the butter and the onion to the pan (keep the salmon drippings in there) and cook it until it softens.
- Add the garlic, Dijon mustard, and the sun dried tomatoes, and sauté about 2 minutes, stirring occasionally.
- Stir in the chicken broth (or white wine, if using), and the salt and pepper. Cook for a few minutes, allowing the sauce to reduce a little.
- Reduce heat to low and add the half and half. Bring to a low simmer, stirring occasionally.
- Stir and taste. Adjust seasoning if needed.
Finish
- Add the spinach leaves and stir them in so they can wilt in the sauce. Then stir in the parmesan cheese. Simmer the sauce for a minute to incorporate everything and let the cheese melt.
- TIP: If the sauce is too thin for your liking, try adding more parmesan or stir the optional cornstarch mixture into the sauce, and keep stirring as it simmers, until the sauce thickens (I don’t usually do this, but you may want to, especially if you use a lighter milk or more of it.).
- Stir in the basil, then add the cooked salmon back into the skillet and spoon some of the warm sauce over the fillets.
- Garnish with parsley, and serve immediately.
Notes
Salmon Skin
I cook my fillets with the skin on. It gets crispy and we love to eat it. If you don't want the skin, try removing it after you cook it as it will be easier.Storage
Store leftovers in an airtight container in the fridge for up to 3 days.Nutrition
Calories: 623kcal
