Easy Tuscan Salmon
Alright, my friends, today I’ve got a real treat for you: my Tuscan Salmon recipe. This dish is a game changer! It’s the perfect blend of creamy, tangy, and just a touch of heat, all wrapped around succulent salmon fillets. And the best part? It’s ready in just 30 minutes, making it perfect for a busy weeknight or a special weekend dinner.
Salmon Fillets: I used fresh salmon fillets that are about 6 ounces each. If you can’t find fresh fillets, unthawed frozen ones will work great. I used sockeye salmon but use whichever type of salmon you prefer. Try Atlantic salmon or pink salmon if you prefer. Salt and Pepper: To taste. Olive Oil: Some good quality olive oil is best or you can use the oil that the sun dried tomatoes come in. Garlic: Use as much or as little as you like. Fresh is best, but if you don’t have any, garlic powder will work as well. Sun-Dried Tomatoes: Add a tangy, intense flavor. Roasted red peppers are a good alternative. Cherry Tomatoes: These add freshness and a slight sweetness to balance the sauce. Grape tomatoes are a great substitute. Baby Spinach: Adds color and a mild, earthy taste. Kale or arugula are great substitutes for a different flavor. Heavy Cream: Creates the sauce’s rich, creamy texture. Use half-and-half or a milk and flour mixture for a lighter version. Parmesan Cheese: Provides nutty, salty depth to the sauce. Grated Asiago or Pecorino Romano can be used instead. Red Chili Flakes: For a little heat, use as much or as little as you wish. Lemon (Zest and Juice): Cuts through the richness with a bright, citrusy note. Fresh Basil and Parsley: Add bursts of freshness and color.
Alright, let me walk you through this Tuscan Salmon recipe. It’s seriously easy, and the end result is absolutely stunning – you’re going to love it! First things first, grab those salmon fillets and season them well with salt and pepper. Now, heat up some olive oil in a large skillet over medium-high heat. Once it’s hot, place the salmon in, skin-side down. We’re aiming for a crispy skin, so let it sizzle for about 4-5 minutes. Then, flip it over and cook for another 3-4 minutes. You want it cooked through but still tender inside. Once done, set the salmon aside on a plate. In the same skillet, add a bit more olive oil if needed. Toss in the minced garlic and give it a moment until it’s fragrant. Now, add the sun-dried and cherry tomatoes. Sauté them for a couple of minutes. Next, throw in the baby spinach. It wilts super quickly and adds a lovely green color to the dish. Add the grated Parmesan cheese and red chili flakes too. Give everything a good stir and let it simmer for a few minutes. Now add the lemon zest and juice for a zesty kick and stir it into the sauce. Nestle those salmon fillets gently into the sauce. Let them simmer for a couple of minutes, just to reheat. Finally, sprinkle with some fresh basil and parsley and it’s ready to be served.
Storage
Let the salmon cool down to room temperature, then place it in an airtight container; it will stay fresh in the fridge for up to 3 days or up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the refrigerator and gently reheat it on the stove over low heat to help maintain the texture and flavor of the dish.
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