Tuscan Salmon Recipe

Course: Main Course

Cuisine: Italian

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 630kcal

Tuscan Salmon features tender, flaky salmon filets served in a creamy Italian sauce with garlic, tomatoes, and more!

Season the salmon fillets with salt and pepper.
4 (6-ounce) salmon fillets, Kosher salt and ground black pepper
Heat 1 tablespoon of oil in a large skillet set over medium-high heat. Place the salmon fillets skin side-up and sear for 5-6 minutes, or until golden. Flip the salmon over and cook for 3-4 more minutes, until done to your liking. Transfer the cooked salmon to a plate and cover it with foil to keep warm.
2 tablespoons olive oil
Reduce the heat to medium and add the remaining oil. Stir in the garlic and cook until fragrant. Add the onion and sauté for 3-4 minutes, until translucent.
3 cloves garlic, ½ cup diced onion
Add the cherry tomatoes, season with salt and pepper, and cook for 6-7 minutes, until the tomatoes begin to burst.
1 cup halved grape tomatoes
Stir in the wine and let it reduce for 1 minute. Add the spinach and cook until wilted.
½ cup dry white wine, 2 cups baby spinach
Add the heavy cream, Parmesan, and parsley. Bring the mixture to a simmer and cook until the sauce is slightly reduced, about 3 minutes.
1¼ cups heavy cream, ¼ cup freshly grated Parmesan cheese, ¼ cup chopped parsley
Return the salmon to the skillet, spooning the sauce over the fillets. Simmer until the salmon is warmed through. Serve garnished with parsley and lemon wedges.
Lemon wedges

Pat the salmon dry before seasoning it. This helps to remove water that can make the salmon mushy.
Reduce fat and calories by using half and half instead of heavy cream.
Try adding in other veggies like mushrooms or bell peppers.

Storage: Store salmon in an airtight container in the refrigerator for up to 3 days.