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Creamy Tuscan Salmon Recipe
Tuscan salmon bathed in a sun-dried tomato, Parmesan, garlic cream sauce on your table in 30 minutes! This Tuscan Salmon recipe looks and tastes gourmet but is a quick and easy one pot wonder the whole family will be raving about! The Tuscan salmon is buttery tender, juicy, succulent and gloriously flavorful thanks to a light dredging in seasoned flour before being nestled in the luscious Parmesan cream sauce spiked with both tangy sun-dried tomatoes and sweet, bursting cherry tomatoes. The sauce is lightened up by using chicken broth and cornstarch along with the heavy cream (or evaporated milk) so you can indulge away. Serve this creamy Tuscan salmon over mashed potatoes (highly recommend!), pasta or rice along with an apple salad and garlic bread and you have a spectacular, simple, saucy, repeat favorite simple enough for every day, exquisite enough for company or special occasion (I’m looking at you Valentine’s Day!).
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- skillet
- pan
📝 Preparation Steps
1
Pat fillets dry with paper towels. Whisk flour and salmon seasonings together in a small bowl/plate. Add salmon and season all sides. Shake off excess flour.
2
Heat 2-3 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add salmon and cook for ⏱️ 3-4 minutes, or until golden brown on the bottom. Flip salmon over, reduce heat to medium and cook an additional ⏱️ 3-4 minutes, or to desired doneness, then remove to a plate. Don’t wipe out the skillet.
-3 tablespoons olive oil2
3
Melt butter with one tablespoon oil from sun-dried tomatoes jar over medium heat with the drippings in the pan. Once hot, add cherry tomatoes, sun-dried tomatoes and shallots; sauté until shallots are softened, about ⏱️ 2 minutes. Add garlic and red pepper flakes and sauté ⏱️ 30 seconds. Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add to the skillet. Stir in parsley, basil and oregano.
oil from sun-dried tomatoes1 tablespoongarlic (minced)4 clovesheavy cream (or evaporated milk + 1 tsp cornstarch)1 cupcornstarch1 tablespoon
4
Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often.
5
Once thickened, reduce heat to medium-low and stir in Parmesan cheese. Cook, while stirring until melted, ⏱️ 1-2 minutes. Season with salt and pepper to taste (I use about 1/8 teaspoon each). Stir spinach into the sauce and cook ⏱️ 1-2 minutes, just until wilted.
Salt and pepper to taste
6
Add salmon to the skillet and warm through to soak up the sauce. Garnish with fresh parsley if desired
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