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Tuscan Salmon Recipe

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4.2 from 12 reviews

This Tuscan Salmon recipe features pan-seared salmon fillets nestled in a creamy, herb-infused tomato sauce with spinach and Parmesan. Ready in just 30 minutes, it's a flavorful and elegant dish perfect for a quick weeknight dinner or meal prep.

Ingredients

Salmon

  • 1.20 lb salmon
  • 1/2 Tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper (freshly cracked)

Sauce & Vegetables

  • 1 Tbsp olive oil (divided, 1/2 Tbsp used for salmon, 1/2 Tbsp for sauté)
  • 2 Tbsp salted butter
  • 1 onion, diced (6 oz.)
  • 1 1/2 tsp Italian herb blend
  • 1 tsp dried basil
  • 2 garlic cloves, minced (about 2 tsp)
  • 3 Roma tomatoes, diced
  • 1 cup vegetable broth
  • 1/4 cup frozen spinach (squeezed and rinsed)
  • 3/4 cup heavy cream (room temperature)
  • 1/4 tsp salt
  • 1/8 tsp black pepper (freshly cracked)
  • 2 oz Parmesan cheese, grated (about 1/4 cup)
  • 1/2 Tbsp fresh parsley, minced

Instructions

  1. Gather Ingredients: Assemble all the ingredients needed for the recipe to ensure a smooth cooking process.
  2. Portion Salmon: Cut the salmon into roughly 1/4 lb pieces, removing the skin if desired. Rub each piece with 1/2 tablespoon olive oil, sprinkle with 1/4 tsp salt and 1/8 tsp freshly cracked black pepper. Let sit at room temperature while preparing other ingredients.
  3. Prepare Tomatoes: Seed and dice the Roma tomatoes as preferred. Keeping the seeds is optional based on texture preference.
  4. Dice Onion: Finely dice the onion to ensure even cooking and flavor distribution.
  5. Sauté Onions and Herbs: Heat the remaining olive oil and butter in a skillet over medium-high heat. Add the diced onion, Italian herb blend, and dried basil. Sauté until onions soften, about 5 minutes.
  6. Add Garlic and Tomatoes: Reduce heat to medium. Stir in minced garlic and diced tomatoes. Sauté for an additional 2 minutes until fragrant.
  7. Sear Salmon: Push the vegetables to one side of the skillet and place the salmon fillets in the center. Cook for 2-3 minutes on one side, then flip and cook another 2-3 minutes until salmon is just cooked through. Remove salmon from skillet and keep covered on a plate.
  8. Deglaze Pan: Pour vegetable broth into the skillet to deglaze, scraping up any browned bits from the bottom to incorporate flavor into the sauce.
  9. Add Spinach: Stir in the squeezed and rinsed frozen spinach into the skillet.
  10. Combine Cream and Simmer: Pour in the room temperature heavy cream and let the sauce simmer gently for 8-10 minutes to thicken and blend flavors.
  11. Finish Sauce: Season the sauce with 1/4 tsp salt and 1/8 tsp black pepper. Add grated Parmesan cheese and minced fresh parsley, stirring until cheese melts evenly into the creamy sauce.
  12. Warm Salmon: Return the salmon fillets to the skillet and gently heat through in the sauce.
  13. Serve: Serve the Tuscan salmon hot with the creamy vegetable sauce spooned over the top. Enjoy this rich and flavorful dish!

Notes

  • Removing the skin from salmon is optional depending on preference.
  • Tomato seeds can be retained or removed based on desired texture in the sauce.
  • Make sure heavy cream is at room temperature to prevent it from curdling when added to the hot sauce.
  • You can substitute vegetable broth with chicken broth for a richer flavor.
  • Serve with crusty bread or over pasta to make it a complete meal.
  • Leftovers store well refrigerated for up to 2 days.

Find it online: https://recipeplenty.com/tuscan-salmon-recipe/