Description
This Tuscan salmon with Parmesan cream sauce blends pan-seared salmon, sun-dried tomatoes, spinach, and a rich creamy sauce for a fast, flavour-packed dinner.
Ingredients
1 tbsp butter
1 tbsp olive oil
4 pieces salmon fillet
salt and pepper
2 cloves garlic
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
30g/1 cup fresh spinach
Instructions
1. Pat the salmon dry with a paper towel all over to remove excess moisture. Season salmon with salt and pepper, heat the olive oil together with butter in a frying pan, then sear the salmon over medium high heat until golden and the skin side is crispy, starting with the skin side up. This should take approximately 6-7 minutes. The salmon doesn’t have to be cooked all the way through at this point. Remove the salmon to a plate until later.
2. To the same pan add the garlic and sliced sun-dried tomatoes, sauté for about 30 seconds over very low heat, then deglaze the pan with the white wine and let it simmer for about 5 minutes until the liquid is reduced by a half.
3. Add the heavy cream and grated Parmesan cheese, stir until the cheese is incorporated into the sauce, then add the spinach and bring the salmon back into the pan, let the sauce simmer over low heat for 5 minutes. Season the sauce with salt to taste.
Notes
Remove extra moisture from the salmon so it sears instead of steaming.
Use the oil from sun-dried tomatoes for extra flavour.
Use dry white wine, or stock with lemon juice if avoiding alcohol.
Fresh Parmesan melts smoothly and tastes stronger.
Spinach may be replaced with kale or arugula.
Avoid overcooking the salmon or it may break apart.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1
- Calories: 356
- Sugar: 1
- Sodium: 261
- Fat: 33
- Saturated Fat: 19
- Trans Fat: 1
- Carbohydrates: 5
- Fiber: 1
- Protein: 7
- Cholesterol: 102