Description
This Creamy Tuscan Salmon is restaurant-quality yet easy to make at home, featuring perfectly seared salmon in a rich garlic parmesan cream sauce with cherry tomatoes, spinach, and fresh basil.
Ingredients
- 2 tablespoons olive oil
- 4 salmon fillets
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 2 tablespoons butter
- 6 cloves garlic, minced
- 18 ounces cherry tomatoes, half chopped and half whole
- 1 cup heavy cream
- 1 1/2 teaspoons kosher salt (for the sauce)
- 1 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- 1/2 cup shredded Parmesan cheese
- 3–4 ounces spinach, chopped
- 1/2 bunch fresh basil, roughly chopped
Instructions
1. Heat a 12-inch high-sided skillet over medium-high heat for a few minutes until very hot.
2. Pat the salmon fillets dry with paper towels. Season the tops with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Add olive oil to the hot pan and swirl to coat. Place the salmon fillets in the pan, skin-side down if applicable, leaving space between each fillet. Season the other side lightly with more salt and pepper.
4. Sear for 1–3 minutes until a golden crust forms, then flip and cook for another 30 seconds to 1 minute. Remove from heat and transfer salmon to a plate. Keep warm.
5. Reduce heat to medium and add butter to the same pan. Once melted, stir in the minced garlic and cook for about 1 minute until fragrant.
6. Add the cherry tomatoes and cook for about 1 minute until some begin to soften and split.
7. Pour in the heavy cream. Stir in 1 1/2 teaspoons kosher salt, dried basil, cayenne pepper, and additional black pepper to taste. Bring to a light simmer for 2–4 minutes.
8. Stir in the Parmesan cheese and chopped spinach. Cook until the sauce thickens slightly and the spinach wilts.
9. Add the fresh basil and return the salmon to the pan. Spoon sauce over the salmon and heat through gently.
10. Serve immediately with pasta, rice, roasted potatoes, cauliflower rice, or a fresh green salad.
Notes
Do not overcrowd the pan when searing the salmon to ensure a proper crust.
Use freshly grated Parmesan for the smoothest sauce.
Adjust cayenne pepper to control the heat level.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 443
- Sugar: 4g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 21g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 121mg