Creamy Tuscan Salmon
- 2 6 oz pieces salmon
- 4 tablespoons olive oil divided
- 2 tablespoons butter
- 1 small onion, diced
- 3-4 cloves garlic, minced
- ½ cup cherry tomatoes, halved if you love tomatoes, make it a heaping 1/2 cup!
- ¼ cup sun dried tomatoes (in oil), chopped
- ½ cup vegetable broth or chicken broth
- ½ cup heavy cream
- 1 teaspoon ground basil
- ½ teaspoon kosher salt (plus extra for seasoning salmon)
- ¼ teaspoon pepper (plus extra for seasoning salmon)
- ¼ cup Parmesan cheese
- 2 cups fresh baby spinach
- 2 tablespoons fresh parsley for garnish
Sear the salmon
- Generously salt and pepper both sides of the salmon and heat a deep saute pan with olive oil (approximately 2 tablespoons, more as needed to cover base of pan) When oil is hot (shimmering but not burning), place salmon skin side down** and sear approximately 5 minutes per side until crisp on top and bottom and cooked through.(timing may depend on thickness of salmon) Remove from pan using tongs and set aside on plate. ** Note: I have seared the salmon skin side down first and skin side up first. Both work though it is easier to flip when it's skin side down first.
Make the sauce
- Wipe the saute pan clean as needed (be careful it will be hot!)**, then heat olive oil and butter until shimmering (not burning), and add in onion and garlic and saute 5 minutes. **To make this dish even quicker, use a second saute pan and start the sauce while salmon is searing.
- Add cherry tomatoes, sun-dried tomatoes, salt, pepper and basil. Mix to combine and simmer approximately 5 minutes or until cherry tomatoes blister. If tomatoes are not blistering, cover pan for a few minutes to speed up the process.
- Add in vegetable broth and cream. Stir to combine and bring to a simmer. Add in Parmesan cheese and spinach, mix to combine and let simmer until spinach wilts
Add seared salmon to the sauce
- Serve as alongside roasted potatoes, garlic bread or salad or serve over pasta. Enjoy!
5 thoughts on “Creamy Tuscan Salmon”
Delicious! Mine wasn’t quite as pretty as yours – nor as orange in appearance. However it is very tasty and with a nice light pasta on the side it made for a perfect fall dinner.
Any chance you have tried this with coconut milk instead of heavy cream?
I haven’t but as long as it’s not flavored, I have always had good luck subbing coconut milk for cream, so it should work. Let me know if you try it.
Huge hit fir dinner. Substituted coconut milk with cream (put in blender first), used fresh basil because we didn’t have dried basil. Absolutely delicious!
So happy you all loved it! Thanks for sharing your substitutions!