Description
Creamy Tuscan Salmon is a rich and flavorful dish featuring perfectly seared salmon fillets bathed in a luscious creamy sauce made with garlic, cherry tomatoes, spinach, fresh basil, and Parmesan cheese. This elegant but easy-to-make recipe offers a delicious balance of savory, tangy, and slightly spicy notes, perfect for a quick weeknight dinner or a special occasion meal.
Ingredients
Scale
Salmon
- 2 tablespoons olive oil
- 4 salmon fillets (about 4 ounces each)
- 1 teaspoon kosher salt (for seasoning salmon)
- 1/2 teaspoon black pepper (for seasoning salmon)
Tuscan Cream Sauce
- 2 tablespoons butter
- 6 cloves garlic, smashed and minced
- 18 ounces cherry tomatoes (half chopped, half whole)
- 1 cup heavy cream
- 1 1/2 teaspoons kosher salt (for sauce)
- 1 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- Black pepper, to taste
- 1/2 cup Parmesan cheese, shredded
- 3–4 ounces fresh spinach, chopped
- 1/2 bunch fresh basil, roughly chopped
Instructions
- Prepare the Pan and Season the Salmon: Heat a 12-inch high-sided skillet over medium-high heat for a few minutes until it is very hot. Meanwhile, pat each salmon fillet dry with paper towels, then season the top sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Sear the Salmon: Add 2 tablespoons olive oil to the hot pan, swirling to coat. Place each fillet skin-side down if skin on, ensuring they are spaced apart to avoid steaming. Sprinkle the other side of each fillet with salt and pepper. Sear over medium-high heat for 1-3 minutes until nicely browned on the bottom, then flip and cook the other side for 30 seconds to 1 minute. Turn off the heat and remove salmon to a plate, keeping it warm.
- Make the Tuscan Sauce: Over medium heat, add 2 tablespoons butter to the pan with the remaining olive oil. Once melted, add the minced garlic and cook for about 1 minute until fragrant, stirring frequently.
- Add Tomatoes: Add half the cherry tomatoes chopped and the other half whole to the pan. Cook for about 1 minute until some tomatoes start to split.
- Simmer with Cream and Spices: Pour in 1 cup heavy cream. Season with 1 1/2 teaspoons kosher salt, 1 teaspoon dried basil, 1/4 teaspoon cayenne pepper, and black pepper to taste. Let the mixture come to a gentle simmer for 2-4 minutes.
- Add Cheese and Greens: Stir in 1/2 cup shredded Parmesan cheese and 3-4 ounces of chopped spinach. Cook until the cream thickens slightly and the spinach wilts.
- Finish the Sauce and Reheat Salmon: Stir in 1/2 bunch roughly chopped fresh basil. Return the salmon to the pan and gently heat through if needed.
- Serve: Serve the creamy Tuscan salmon with your choice of pasta, roasted potatoes, mashed potatoes, rice, cauliflower rice, or simply on its own with a green salad.
Notes
- Patting the salmon dry before seasoning helps achieve a better sear.
- Do not overcrowd the pan when searing the salmon to avoid steaming.
- Adjust cayenne pepper amount to control spice level.
- If you prefer, substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
- Use fresh basil if possible for the best flavor in the sauce.
- This dish pairs well with crusty bread to soak up the creamy sauce.
