Tuscan Salmon Creamy Sauce (Print Version)
Pan-seared salmon topped with a creamy sun-dried tomato and Parmesan sauce with fresh spinach.
# What You'll Need:
→ Fish
01 -
4 boneless, skinless salmon fillets
→ Seasoning
02 -
½ teaspoon fine sea salt
03 -
¼ teaspoon freshly ground black pepper
04 -
¼ teaspoon garlic powder
→ Fats and Oils
05 -
1 tablespoon olive oil
06 -
1 tablespoon unsalted butter
→ Sauce Components
07 -
50 grams sun-dried tomatoes packed in oil, drained and chopped
08 -
2 tablespoons chopped green onion (green parts only)
09 -
2 cloves garlic, minced
10 -
120 milliliters heavy whipping cream
11 -
30 grams finely shredded Parmesan cheese
→ Vegetables
12 -
1 cup fresh baby spinach leaves
# Steps to Follow:
01 -
Evenly season salmon fillets with sea salt, black pepper, and garlic powder to enhance flavor without overpowering the fish.
02 -
Heat olive oil and butter in a large nonreactive skillet over medium heat. Once butter foam settles, place salmon fillets skin side up and sauté 3 to 5 minutes per side until internal temperature reaches 145°F. Transfer to a plate and tent loosely with foil to keep warm.
03 -
In the same skillet, add additional oil if needed. Stir in chopped sun-dried tomatoes, green onion, and minced garlic. Cook, stirring constantly, about one minute until fragrant.
04 -
Pour in heavy cream and sprinkle Parmesan cheese over the top. Bring to a gentle boil, stirring frequently. Reduce heat and simmer one minute until sauce slightly thickens.
05 -
Incorporate fresh baby spinach leaves and cook for 30 seconds until wilted but vibrant green, adding freshness to balance sauce richness.
06 -
Remove skillet from heat. Return salmon to pan and spoon warm sauce over fillets. Garnish with fresh herbs if desired and serve immediately.
# Additional Notes:
01 -
Ensure salmon reaches an internal temperature of 145°F for safe consumption while maintaining moistness.