Description
This creamy Tuscan salmon has become a staple in our kitchen, the kind of dish that surprises you with how easy it is to make and how gourmet it tastes. Pan-seared salmon fillets simmered in a luscious spinach-parmesan sauce, balanced with garlic, cherry tomatoes, and a hint of basil… all in under 30 minutes!
Ingredients
Scale
- 2-3 salmon fillets
- 2 tsp olive oil
- 2 tbsp butter
- 5 garlic cloves
- 1 small yellow onion (diced)
- 200 g cherry tomatoes (halved)
- 50 g sun-dried tomatoes (chopped)
- 250 ml heavy cream
- Salt and black pepper (to taste)
- 150 g baby spinach
- 50 g grated parmesan
- 1 tbsp fresh basil (chopped)
Instructions
- Warm the olive oil in a large skillet over medium-high heat.
- Season both sides with salt and pepper.
- Place the fillets skin-side up (flesh-side down) and add a couple of whole garlic cloves (skin on) to infuse the oil.
- Sear for 3–5 minutes per side, depending on thickness, until golden but still tender inside. Remove and set aside.
- In the same pan, melt the butter over medium heat.
- Add the diced onion and cook until soft and translucent.
- Stir in cherry tomatoes and sauté for 1-2 minutes.
- Then add the chopped sun-dried tomatoes and crushed garlic. Cook just until fragrant.
- Add the baby spinach and stir until just wilted.
- Bring to a gentle simmer, not a boil to avoid curdling. Add black pepper to taste.
- Stir in the cheese until fully melted and the sauce is smooth and creamy.
- Nestle the fillets back into the sauce.
- Spoon sauce over the top and simmer for 2-3 minutes to finish cooking.
- Sprinkle with fresh basil and serve hot.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: main dish
- Cuisine: Italian cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal