Creamy Tuscan Salmon (Printable Version)
# What You'll Need:
→ Salmon
01 -
4 skin-on salmon fillets (about 170g each)
02 -
Salt and pepper to taste
→ Sauce Base
03 -
2 tablespoons olive oil
04 -
3 cloves garlic, minced
05 -
¼ cup sun-dried tomatoes, chopped
06 -
1 cup cherry tomatoes, halved
07 -
3 cups baby spinach
→ Creamy Sauce
08 -
1 cup heavy cream
09 -
½ cup grated Parmesan cheese
10 -
½ teaspoon red chili flakes
11 -
Zest and juice from 1 lemon
→ Herbs
12 -
¼ cup fresh basil, chopped
13 -
½ cup fresh parsley, chopped
# Step-by-Step Directions:
01 -
Season each salmon fillet generously with salt and pepper on both sides.
02 -
Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side-down and cook for 4-5 minutes until skin is crispy. Flip and cook another 3-4 minutes until salmon is cooked through but still tender in the center. Transfer to a plate and set aside.
03 -
In the same skillet, add more olive oil if needed and sauté minced garlic until fragrant, about 30-60 seconds. Add sun-dried and cherry tomatoes, then sauté for 2-3 minutes until tomatoes begin to soften.
04 -
Add baby spinach and stir until wilted. Pour in heavy cream, grated Parmesan cheese, and red chili flakes. Stir and allow sauce to simmer for 2-3 minutes. Add lemon zest and juice, then stir to combine.
05 -
Return salmon fillets to the skillet, nestling them into the sauce. Simmer for 2 minutes to heat through. Sprinkle with chopped basil and parsley before serving.
# Helpful Notes:
01 -
Pat salmon fillets dry with paper towels before seasoning to achieve a better sear and crispier skin.
02 -
Adjust red chili flakes according to your preferred spice level.
03 -
If sauce is too thick, thin with extra cream or broth; if too thin, simmer longer to reduce.
04 -
Add fresh herbs just before serving to preserve their vibrant color and flavor.
05 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the salmon.