Tuscan salmon skillet dish (Print Format)
Pan-seared Tuscan salmon in a creamy tomato garlic sauce with tender spinach, perfect with various sides.
# Ingredients:
→ Salmon
01 -
1 1/2 lbs boneless, skinless salmon filet, cut into 4 even slices
→ Seasonings
02 -
1/2 tsp fine sea salt, plus more to taste
03 -
1/2 tsp freshly ground black pepper
04 -
1/2 tsp garlic powder
→ Cooking fats
05 -
1 tbsp olive oil
06 -
1 tbsp unsalted butter
→ Sauce ingredients
07 -
1/3 cup sun-dried tomatoes packed in oil, drained and chopped
08 -
1/4 cup green onion (green parts), chopped
09 -
3 garlic cloves, minced
10 -
1 cup heavy whipping cream
11 -
1/4 cup parmesan cheese, finely shredded
12 -
2 cups fresh baby spinach leaves
# Steps:
01 -
Sprinkle salmon fillets evenly with 1/2 tsp fine sea salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp garlic powder.
02 -
In a large nonreactive skillet over medium heat, melt olive oil and unsalted butter together. Once butter foams, place salmon fillets skin side up and sauté for 3 to 5 minutes per side until the salmon reaches an internal temperature of 145°F. Transfer to a platter and tent with foil to rest and keep warm.
03 -
Using the same pan, add more olive oil if necessary, then add sun-dried tomatoes, chopped green onion, and minced garlic. Sauté while stirring constantly for about one minute until garlic is fragrant.
04 -
Stir in heavy cream and sprinkle parmesan cheese over the top. Bring the mixture to a gentle boil, stirring frequently. Reduce heat and simmer for one minute until the sauce slightly thickens.
05 -
Add fresh baby spinach and stir for approximately 30 seconds until just wilted. Season the sauce with additional salt and pepper if desired.
06 -
Remove the pan from heat. Return the salmon to the pan and spoon the warm sauce over each piece. Garnish with chopped chives if desired and serve immediately.
# Tips:
01 -
Ensure salmon reaches an internal temperature of 145°F for safe consumption. Resting the fish retains moisture and flavor.