Creamy Tuscan Salmon

A while back I made a creamy Tuscan chicken that I thought was the bees’ knees (and I had to look up bees’ knees, since I had no idea where in the world that phrase came from – it’s a good read, check it out).  It is also the cat’s pajamas.  All of which to say it’s really good (and you guys seem to think so, too!)  

So I wanted to translate these appealing flavors to salmon, which is not only my favorite fish of all time, but plenty of other people’s favorite fish as well.  This dish is exactly the kind of thing that I would stop at when reading a restaurant menu and think, “well, I need go no further.”   It is crammed with sliced sundried tomatoes, spinach and fresh herbs, and pulled together with luxurious cream (not too much; but enough).  

Creamy Tuscan Salmon

How to Make Creamy Tuscan Salmon

Heat the olive oil in a very large skillet over medium high heat.  Place the salmon in the pan, skin side down if you have filets with skin.  (I used two very large pieces, though the instructions below are for 4 more moderately sized filets).

Creamy Tuscan Salmon

Cook without moving for 6 minutes, until the skin on the bottom (or just the bottom of the fish) is crispy and browned.  

Remove to a plate.

Creamy Tuscan Salmon

Turn the heat down to medium-low and add the flour.  Stir for 1 minute until the flour starts to brown (it will kind of stick to the pan a little, which is a-ok).  

Creamy Tuscan Salmon

Add the garlic and stir for just one minute until you can smell the garlic.  

Add the chicken broth and stir so that any browned bits stuck to the bottom of the pan are released into the liquid.  

Creamy Tuscan Salmon

Stir in the cream.

Creamy Tuscan Salmon

Add the basil, thyme and Parmesan.  Bring to a simmer and cook, stirring frequently, until the sauce thickens a bit, about 4 minutes.  

Creamy Tuscan Salmon

Stir in the spinach and sundried tomatoes, and simmer for another 2 minutes or so, until the spinach is wilted and everything is well combined.  

Creamy Tuscan Salmon

Place the salmon back into the pan, crispy skin or browned side up, with any juices that may have collected, making sure it is at least mostly covered by the sauce.  

Cook for 2 to 3 more minutes until the salmon is cooked to your liking.

Creamy Tuscan Salmon

Either serve the salmon over the hot rice, or whatever starch you picked (think about mashed potatoes, mashed sweet potatoes, quinoa, pasta, or just transfer it to a serving dish

Sprinkle with the parsley and serve hot with extra Parmesan passed on the side.

Creamy Tuscan Salmon

What to Serve with Creamy Tuscan Salmon:

Creamy Tuscan Salmon

Other Salmon Recipes:

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Creamy Tuscan Salmon

Perfectly cooked salmon is amazing topped with creamy sauce studded with sundried tomatoes, spinach and fresh herbs.
Yield: 4 People
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 4 (6 to 8 ounce) salmon filets , skin on or off, your choice
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon finely minced garlic
  • 1 cup less-sodium chicken broth
  • ¾ cup heavy cream
  • 2 tablespoons chopped fresh basil or 2 teaspoons dried
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • ½ cup grated Parmesan cheese , plus more to serve
  • 2 cups roughly chopped fresh spinach
  • ½ cup thinly sliced oil-packed sundried tomatoes or roughly chopped roasted tomatoes (jarred or homemade)
  • 4 cups hot cooked rice (optional; or other starch of your choice: see above for suggestions)
  • ¼ cup chopped fresh parsley

Directions

  • Heat the olive oil in a very large skillet over medium high heat. Place the salmon in the pan, skin side down if you have filets with skin. Cook without moving for 6 minutes, until the skin on the bottom (or just the bottom of the fish) is crispy and browned. Remove to a plate.
  • Turn the heat down to medium-low and add the flour. Stir for 1 minute until the flour starts to brown (it will kind of stick to the pan a little, which is a-ok). Add the garlic and stir for just one minute until you can smell the garlic. Add the chicken broth and stir so that any browned bits stuck to the bottom of the pan are released into the liquid. Stir in the cream, basil, thyme and Parmesan. Bring to a simmer and cook, stirring frequently, until the sauce thickens a bit, about 4 minutes.
  • Stir in the spinach and sundried tomatoes, and simmer for another 2 minutes or so, until the spinach is wilted and everything is well combined. Place the salmon back into the pan, crispy skin or browned side up, with any juices that may have collected, making sure it is at least mostly covered by the sauce. Cook for 2 to 3 more minutes until the salmon is cooked to your liking.
  • Either serve the salmon over the hot rice, or whatever starch you picked, or transfer it to a serving dish. Sprinkle with the parsley and serve hot with extra Parmesan passed on the side.

Nutrition Information

Calories: 653kcal | Carbohydrates: 14g | Protein: 54g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 197mg | Sodium: 589mg | Potassium: 1779mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2834IU | Vitamin C: 18mg | Calcium: 245mg | Iron: 4mg

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Comments

  1. I am the outlier who doesn’t like salmon. Does this need the salmon flavor to play off of or would the sauce work just as well with other fish, or even other proteins?

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