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Tuscan Salmon with Parmesan Cream Sauce Recipe

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★★★★★

4.7 from 76 reviews

A delicious and creamy Tuscan Salmon recipe featuring pan-seared salmon fillets in a rich Parmesan cream sauce with garlic, sun-dried tomatoes, spinach, and white wine. Perfect for a flavorful and elegant meal ready in under 30 minutes.

Ingredients

Scale

Salmon and Seasoning

  • 4 pieces salmon fillet
  • Salt and pepper, to taste

Cooking Fats

  • 1 tbsp butter
  • 1 tbsp olive oil

Sauce Ingredients

  • 2 cloves garlic, minced
  • 3–4 sun-dried tomatoes (packed in oil, sliced)
  • 125ml (1/2 cup) dry white wine
  • 250ml (1 cup) double/heavy cream
  • 50g (1/2 cup) Parmesan cheese, grated
  • 30g (1 cup) fresh spinach

Instructions

  1. Prepare and Sear the Salmon: Pat the salmon fillets dry thoroughly with a paper towel to remove any excess moisture. Season both sides evenly with salt and pepper. Heat the olive oil and butter together in a frying pan over medium-high heat. Once hot, place the salmon in the pan starting with the skin side up and sear until the salmon is golden and the skin side turns crispy, about 6 to 7 minutes. The salmon does not need to be fully cooked through at this point. Remove the salmon and set it aside on a plate.
  2. Sauté Garlic and Sun-Dried Tomatoes: Using the same pan, add the minced garlic and sliced sun-dried tomatoes, and sauté on very low heat for about 30 seconds to release the flavors without burning the garlic.
  3. Deglaze with White Wine: Pour in the dry white wine to deglaze the pan, scraping any browned bits from the bottom. Allow it to simmer gently for about 5 minutes, or until the wine has reduced by half, concentrating the flavors.
  4. Create the Cream Sauce: Stir in the heavy cream and grated Parmesan cheese into the pan. Continue stirring until the cheese melts completely and is incorporated smoothly into the sauce.
  5. Add Spinach and Reintroduce Salmon: Add the fresh spinach leaves into the sauce and stir gently until they begin to wilt. Return the seared salmon fillets back into the pan, nestling them into the sauce. Let everything simmer together on low heat for an additional 5 minutes to finish cooking the salmon and blend the flavors.
  6. Season and Serve: Taste the sauce and adjust seasoning with salt if needed. Serve the warm Tuscan salmon immediately, spooning the rich Parmesan cream sauce generously over the fillets.

Notes

  • Use fresh spinach for best flavor and texture, but baby spinach or other greens can be substituted.
  • Dry white wine is essential here to add acidity and depth; use something like Sauvignon Blanc or Pinot Grigio.
  • Make sure not to overcook the salmon during searing to keep it moist and tender.
  • Sun-dried tomatoes packed in oil provide more flavor and moisture than dry-packed versions.
  • This dish pairs beautifully with pasta, mashed potatoes, or crusty bread to soak up the cream sauce.
  • For a lower calorie version, substitute heavy cream with half-and-half or a light cream, though the sauce will be less rich.

Keywords: Tuscan salmon, Parmesan cream sauce, pan-seared salmon, creamy salmon recipe, Italian salmon dinner, sun-dried tomatoes, spinach, easy salmon recipe

Find it online: https://nayabaker.com/tuscan-salmon-with-parmesan-cream-sauce-recipe/