If you like salmon, the flavor of this dish will leave you speechless. Melt in your mouth salmon, creamy parmesan sauce, hint of sundried tomato….not sure what else you could ask for!
Creamy Tuscan Salmon is now a go-to dish in our household and to be completely honest, it was the first salmon dish that actually made me love salmon! As you will continue to see, my theme is always ‘simple’ and this dish delivers on that. It can make a new chef look like a pro! The only thing you need to make sure you get right is cooking the salmon and the rest will fall in to place! So let’s talk about the ingredients, how to cook them, and what to pair this dish with
Before we get to that, as a reminder you can shop all of my recipes on my Jupiter Store! You can select the ingredients and brands you want, remove any ingredients you already have at home, and Door Dash will deliver everything right to your door – Shop Here!
Salmon – This is the key part of this dish. Let’s talk about sourcing the right salmon first. For this recipe I use Atlantic Salmon. It is a little thicker of a cut which will allow for a nice sear/crust without overcooking the fish. If possible avoid using ‘Farm Raised’ as it has less flavor and of course isn’t as good for you! Sockeye is too thin since the skin is removed for this recipe.
When it comes to the cooking the salmon, it starts with remove the skin. A nice thin blade and a careful cut should take it off easily. Make sure to not cut too much meat off! Season both sides generously with salt and pepper and add to a pan where the oil is already warm (medium heat). Make sure to not disrupt the salmon for the first 5 minutes. This will ensure you get the perfect sear and crust every time!
White Wine – Since this is a rich and creamy meal I typically recommend a dryer/buttery chardonnay for the wine. Anything to full of fruit or citrus could take away from the flavor
Half & Half – I get questions often from those who don’t know what this is. If you can’t find it at the store, it is equal parts Whole Milk and Cream
Lastly let’s talk about pairings. As you can imagine this meal pairs very well with some delicious mashed potatoes. For this recipe I like to use red potatoes and of course leave the skins on. Also when I mash them I leave them a little chunkier and drizzle a little bit of the sauce over the top.
If you are a spinach fan you can also add some baby spinach to the sauce before you add the salmon back in. Heat it until it wilts and make the dish a little healthier!
Hope you enjoy this one and please reach out via email or social media and let me know how it turned out for you!!
Ingredients
- 4 Salmon Filets (skin off)
- 2 T Olive Oil
- 2 T Butter
- 6 Cloves Garlic
- 1 Onion
- 1/3 C Dry White Wine
- 4 oz Sun-dried Tomatoes
- 1 ¾ C Half and Half
- 4 oz Baby Spinach
- 1/2 C Parmesan Cheese
Instructions
- Remove the skin from the salmon and generously season both sides with salt and pepper
- In a pan heat the oil on medium heat, add the salmon, and cook for 5 minutes
- Depending on thickness cook for 2-3 minutes more and then remove
- Add the butter to the pan. Once melted add the garlic and onion and cook for 2-3 minutes (do not burn the garlic)
- Add the wine, deglaze the pan, reduce the liquid by a third
- And the thinly sliced sundried tomatoes and cook for 2 minutes then reduce the heat to low
- Add the half and half and salt/pepper to taste. Simmer for around 5 minutes
- Add the spinach and once wilted stir in the parmesan cheese
- Add the salmon back in, cover with the sauce, and plate once re-warmed
