Tuscan Salmon Recipe
This creamy Tuscan Salmon makes a restaurant-quality dinner featuring flaky salmon smothered in a creamy sauce with tomatoes, spinach, and Parmesan, and it's all ready in 30 minutes!
Servings: 4
Ingredients
- 2 to 3 tablespoons vegetable oil
- 4 (4 to 5 ounces each) skin-on salmon fillets
- salt and freshly ground black pepper to taste
- 1 tablespoon butter
- 3 cloves garlic minced
- 2 cups halved cherry tomatoes
- 6 ounces baby spinach
- ½ cup evaporated milk you can also use half & half or heavy cream
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
Instructions
- Prep. Heat the oil in a large skillet set over medium-high heat. Pat the salmon fillets dry with paper towels, then season them with salt and pepper.
- Cook the salmon. Transfer the fillets to the skillet, skin-side down. Cook for about 5 to 8 minutes or until browned and cooked three-quarters of the way up. The cooking time will depend on the thickness of the salmon.
- Continue to cook. Flip the salmon fillets over and cook for 2 to 3 more minutes, or until cooked through; remove from the skillet and set aside. (Add more cooking oil as needed).
- Melt the butter and sauté the garlic. Add the butter to the skillet and melt it over medium heat. Stir in the garlic and cook for 15 seconds, stirring very frequently.
- Sauté the vegetables. Stir in the cherry tomatoes and season with salt and pepper. Continue cooking for 1 to 2 minutes, or until the tomatoes begin to soften. Add the spinach and cook for 1 minute, or until it begins to wilt.
- Make the creamy sauce. Whisk in the evaporated milk, Parmesan cheese, basil, and parsley, and bring to a simmer. Reduce the heat to low and cook for 2 minutes.
- Combine. Add the salmon fillets back to the skillet and cook for 2-3 minutes, or until heated through.
- Finish and serve. Remove from heat. Spoon the sauce over each fillet and serve.
Notes
- Dry the Fillets: Pat the salmon dry with paper towels to remove excess moisture.
- Use a Non-Stick or Cast Iron Skillet: These pans best achieve a good sear without sticking.
- Oil: Use an oil with a high smoke point, like canola or vegetable oil. Don't use olive oil.
- Doneness: Use an instant-read meat thermometer to check for doneness. Salmon is cooked through when its internal temperature registers at 145˚F.
Nutrition
Calories: 342kcal | Carbohydrates: 9g | Protein: 29g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 258mg | Potassium: 1081mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4751IU | Vitamin C: 32mg | Calcium: 209mg | Iron: 3mg
