Description
This Tuscan Salmon recipe features perfectly seared salmon fillets served in a rich and creamy sauce made with garlic, onions, cherry tomatoes, spinach, white wine, and freshly grated Parmesan cheese. It’s a flavorful and elegant one-pan meal inspired by the flavors of Tuscany, combining fresh seafood with vibrant vegetables and herbs for a satisfying dinner that cooks quickly on the stovetop.
Ingredients
Scale
Salmon
- 4 (6-ounce) salmon filets, fresh or frozen, patted dry
- Kosher salt, to season
- Ground black pepper, to season
- 2 tablespoons olive oil, divided
Sauce
- 3 cloves garlic, minced
- ½ cup diced onion (white or yellow)
- 1 cup halved grape tomatoes (can substitute cherry tomatoes or chopped sun-dried tomatoes)
- ½ cup dry white wine (Sauvignon Blanc recommended, avoid sweet wines)
- 2 cups baby spinach (fresh preferred; alternatives: kale, arugula, chopped asparagus, green beans, or broccoli florets)
- 1¼ cups heavy cream (or use half and half for a lighter sauce)
- ¼ cup freshly grated Parmesan cheese
- ¼ cup chopped parsley (plus extra for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Season the salmon: Pat the salmon filets dry with paper towels and season both sides generously with kosher salt and ground black pepper.
- Sear the salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin side-up in the skillet and cook for 5-6 minutes until golden brown. Flip the fillets and cook for another 3-4 minutes until cooked to your liking. Transfer the salmon to a plate and tent with foil to keep warm.
- Sauté garlic and onion: Reduce heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and cook just until fragrant, about 30 seconds. Stir in the diced onion and sauté for 3-4 minutes until it turns translucent.
- Cook the tomatoes: Add the halved grape tomatoes to the skillet, season with salt and pepper, and cook for 6-7 minutes until the tomatoes start to burst and soften.
- Add the wine and spinach: Pour in the dry white wine and allow it to reduce for about 1 minute. Stir in the baby spinach and cook until the greens are wilted.
- Make the creamy sauce: Pour in the heavy cream, then add the freshly grated Parmesan cheese and chopped parsley. Bring the mixture to a simmer and cook gently until the sauce thickens and reduces slightly, about 3 minutes.
- Combine salmon with sauce: Return the salmon fillets to the skillet, spooning the creamy sauce over them. Simmer just until the salmon is warmed through.
- Serve: Garnish the salmon with additional parsley and lemon wedges if desired. Serve immediately for best flavor and texture.
Notes
- Patting the salmon dry before seasoning ensures a better sear and crispier exterior.
- If using frozen salmon, thaw completely and dry thoroughly before cooking.
- Substitute baby spinach with kale, arugula, or other leafy greens to vary the dish.
- For a lighter sauce, replace heavy cream with half and half, but the sauce may be less rich.
- Choose a dry white wine like Sauvignon Blanc to add acidity and depth; avoid sweet wines to maintain balance.
- Lemon wedges add a fresh citrus note that complements the creamy sauce perfectly.
- Use freshly grated Parmesan cheese rather than pre-grated for better flavor and smoother melting.
