Tuscan Salmon Recipe

No ratings yet

An easy Tuscan salmon recipe made in one skillet with salmon, garlic, sun-dried tomatoes, cream, and spinach on the table in 30!

Prep Time10

Cook Time20

Total Time30

Servings: servings

Season the salmon on both sides with salt and black pepper.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the salmon, skin-side down, and sear for 3–4 minutes per side depending on thickness, until golden and mostly cooked through. Transfer to a plate and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon oil. Add onion and cook until soft and translucent, about 3 minutes. Stir in garlic for about 30 seconds, or until fragrant. Add the sun-dried tomatoes and cook 1 more minute.
Pour in the heavy cream, scraping up any browned bits from the pan. Bring to a gentle simmer, then stir in the Parmesan until melted and the sauce thickens slightly.
Add the baby spinach and cook 1–2 minutes, or until wilted.
Return the salmon to the skillet and spoon the sauce over it. Simmer gently for 2–3 minutes, until the salmon is fully cooked.
Garnish with fresh basil and crushed red pepper before serving.

My Top Tip: Before you add the salmon, get the skillet and the oil up to medium-high heat. This takes about 3–5 minutes and will sear the salmon perfectly.
Storage: The salmon tastes best when it's fresh, but you can store leftovers in the fridge for up to 3 days. Reheat in a skillet over low heat until warmed through.
Freezing: Wrap the cooked salmon tightly in plastic wrap and place it in a freezer-safe bag or container. It'll last in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat in a skillet over low heat.

Scan code to view the full recipe on your phone.