Creamy Garlic Tuscan Salmon
Tender salmon fillets cooked in a luscious garlic cream sauce with sun-dried tomatoes, spinach, and parmesan. Ready in just 40 minutes, this protein-rich, low-carb dish makes an elegant yet easy weeknight dinner.
Equipment
- 1-Large skillet
- Measuring Cups & Spoons
Ingredients
For the Salmon:
- 4 salmon fillets about 4 oz each
- 1 pinch kosher salt
- 1 pinch black pepper
- 2 tsp olive oil
For the Sauce:
- 2 tbsp butter
- 1 small yellow onion diced
- 5 cloves garlic minced or pressed
- 2 tsp Dijon mustard
- 5 oz sun-dried tomatoes in oil drained and sliced
- ½ cup chicken broth or dry white wine
- 2 cups half-and-half or heavy cream
- ½ tsp kosher salt
- ¼ tsp black pepper
- Chopped parsley to taste
To Finish:
- 3 cups baby spinach leaves
- ¾ cup grated parmesan cheese
- 3 tbsp fresh basil chopped
Optional Thickener:
- 1 tsp cornstarch + 2 tsp water
Instructions
- Prepare and Season the Salmon: Start by patting your salmon fillets dry with a paper towel to remove excess moisture. This helps achieve a beautiful sear later. Lightly season both sides of each fillet with a pinch of kosher salt and black pepper. Make sure the seasoning is evenly distributed so every bite is flavorful.
- Sear the Salmon Fillets: Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the salmon fillets skin-side down in the pan. Allow them to sear undisturbed for about 5 minutes, giving the skin a chance to become crisp and golden. Flip each fillet and cook for an additional 5 minutes, or until the salmon is cooked to your preferred doneness. Once done, transfer the fillets to a plate and set aside while you prepare the sauce.
- Sauté the Aromatics: In the same skillet, keeping the flavorful salmon drippings, melt 2 tablespoons of butter over medium heat. Add the diced yellow onion and sauté for 3–4 minutes until the onions turn soft, translucent, and fragrant. This builds the foundation for a deeply flavorful sauce.
- Add Garlic, Mustard, and Tomatoes: Add the minced garlic (5 cloves) to the pan, followed by 2 teaspoons of Dijon mustard. Stir continuously for about 1–2 minutes until the garlic is fragrant and the mustard is well combined. Next, add the drained and sliced sun-dried tomatoes. Cook for another 2 minutes, allowing the tomatoes to release their flavor into the butter and onion mixture.
- Deglaze with Broth or Wine: Pour in ½ cup of chicken broth (or a dry white wine if you prefer). Using a wooden spoon or spatula, gently scrape up any browned bits stuck to the bottom of the skillet. These bits add amazing depth of flavor to the sauce. Allow the liquid to simmer for 2–3 minutes, letting it reduce slightly while infusing all the aromatics.
- Incorporate the Cream: Reduce the heat to low and slowly stir in 2 cups of half-and-half (or heavy cream). Allow the sauce to come to a gentle simmer, stirring occasionally. Taste and adjust the seasoning with ½ teaspoon kosher salt and ¼ teaspoon black pepper, ensuring a balanced, savory flavor.
- Wilt the Spinach: Add 3 cups of baby spinach leaves to the sauce. Gently stir until the spinach begins to wilt, about 1–2 minutes. This step adds vibrant color, extra fiber, and nutrients to the dish without overpowering the creamy sauce.
- Add Parmesan Cheese: Sprinkle ¾ cup of freshly grated Parmesan cheese over the sauce. Stir continuously until the cheese melts completely and the sauce thickens slightly, coating the spinach and aromatics beautifully. If you prefer a thicker sauce, combine 1 teaspoon cornstarch with 2 teaspoons water and stir this slurry into the sauce, simmering until it reaches your desired consistency.
- Finish with Fresh Basil: Once the sauce is thick, aromatic, and flavorful, fold in 3 tablespoons of freshly chopped basil. The basil brightens the sauce with a fresh, herby note that complements the richness of the cream and parmesan.
- Reintroduce the Salmon: Gently place the cooked salmon fillets back into the skillet, spooning the creamy sauce over each fillet so they are partially submerged. Allow the salmon to warm in the sauce for 1–2 minutes, ensuring the flavors meld together beautifully.
- Garnish and Serve: Remove the skillet from the heat. Sprinkle freshly chopped parsley over the top for a touch of color and freshness. Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a crisp salad. The result is a restaurant-quality, protein-packed, creamy Tuscan salmon dish perfect for any night of the week.
Notes
- Salmon Selection: Choose fresh, firm fillets with a vibrant pink hue. Wild-caught salmon tends to have a richer flavor, while farmed salmon offers slightly more fat, which enhances creaminess in this dish.
- Skin Option: Cooking with the skin on helps the fillets hold together and adds a deliciously crispy texture. You can remove the skin after cooking if preferred.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes provide a sweeter, more intense flavor, but you can use dry-packed tomatoes rehydrated in warm water if necessary.
- Cream Substitute: Half-and-half keeps the sauce lighter, while heavy cream creates a richer, more indulgent finish. Both options work beautifully depending on your preference.
- Adjusting Thickness: If the sauce seems too thin, a small cornstarch slurry or extra Parmesan cheese can quickly thicken it without altering the flavor.
