Easy Creamy Tuscan Salmon (20-Minute Recipe)
This easy creamy Tuscan salmon is one of those recipes that feels a bit special without being complicated. Perfectly pan-seared salmon is served with a rich but balanced and, of course, very tasty creamy sun-dried tomato, spinach and parmesan sauce. It’s quick enough for a weeknight (ready in around 20–30 minutes), but delicious enough to feel like a restaurant-style meal at home.
Servings: 4
Equipment
Ingredients
- 4 fillets salmon (skin on if you like crispy skin, or skin off) I like fresh, but frozen - defrosted first - is fine, too.
- ½ medium onion chopped finely
- 3 large garlic cloves crushed
- ½ teaspoon paprika
- 1 teaspoon mixed dried herbs (I like Italian)
- 1 cup heavy cream (or double cream, thickened cream)
- 1 teaspoon mustard (I like Dijon)
- 1½ cups spinach I use bagged baby spinach for convenience. Frozen works too - just defrost and squeeze out the water.
- ⅓ cup sun-dried tomatoes (in oil) chopped (I sometimes replace some of these or add to them with some finely chopped fresh tomato.)
- 1 lemon zest only
- ⅓ cup parmesan cheese grated
- fresh basil to serve (optional)
Instructions
- Heat up 1 to 2 tablespoons of oil in a skillet, frying pan or other large pan on a medium high heat. Place the salmon in the pan (skin-side-down if using skin-on salmon) and leave it to cook for about 5 minutes. Then use a fish slice or similar to flip it over to cook for 2 to 3 minutes on the other side or until just cooked through. Take the cooked salmon out of the pan and onto a plate.4 fillets salmon
- Pour out any excess liquid in the pan. Then add a drizzle more oil. Cook the onion, stirring, for a couple of minutes until softened. Then add the crushed garlic, paprika, and dried herbs, and stir for another minute.½ medium onion, 3 large garlic cloves, ½ teaspoon paprika, 1 teaspoon mixed dried herbs
- Now add the cream, mustard, spinach and tomatoes to the pan. Stir until you have a smooth mixture. Then stir in the lemon zest and parmesan cheese. Let the mixture bubble until hot and thickened to a pourable consistency that coats the back of a spoon. If it seems too thick, stir in a drizzle of milk, broth (stock) or water, if too thin, simply simmer for a minute or two longer.1 cup heavy cream, 1 teaspoon mustard, 1½ cups spinach, ⅓ cup sun-dried tomatoes, 1 lemon, ⅓ cup parmesan cheese
- Now carefully place the cooked salmon back into the pan. Spoon a little of the sauce over each piece. If using, scatter a handful or two of fresh basil over the whole dish.fresh basil
- Immediately serve each person with one piece of salmon and a little more of the sauce drizzled over the top. Serve with rice, pasta, potatoes or mashed potatoes, and vegetables or salad (I like plain broccoli for ease!). You can also serve the lemon cut into wedges for everyone to squeeze over at the table if they like.
If the salmon pieces are thick, flip them onto the sides briefly, too.
Video
Notes
How to know when the salmon is cooked: To know for sure, use a meat thermometer to check when the internal temperature has reached 125F/52C. You can also gently press it with a fork. If it flakes easily into pieces and looks light pink (not translucent) inside, it's done.
Tomatoes: If you like, you can replace the sun-dried tomatoes with finely chopped fresh tomato, or even halved cherry tomatoes. Or you can replace half of the sun-dried tomatoes with fresh to vary the textures.
Variations/additions: You can easily vary the dried herbs e.g. change mixed Italian style herbs to basil, oregano, thyme, dill, or a mixture. Fresh dill also goes well with fish, as do capers (try a tablespoon of each at first).
Leftovers: You can keep any leftovers in an airtight container or well covered in the fridge for up to 2 days. I do think this dish is best enjoyed fresh, but it is possible to carefully reheat it. You can do this in a pan with a lid on a gentle heat, tightly covered with foil in the oven (try 320–340°F/160-170°C for 15 minutes), or even covered in the microwave on reduced power. Add an extra drizzle of milk, broth (stock) or water before reheating.
I don't recommend freezing this as the cream can separate and the salmon can change texture.
Nutrition
Calories: 524kcal | Carbohydrates: 13g | Protein: 40g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Cholesterol: 168mg | Sodium: 271mg | Potassium: 1358mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2290IU | Vitamin C: 23mg | Calcium: 175mg | Iron: 3mg
