Creamy Tuscan Salmon
Creamy Tuscan Salmon is a quick and elegant skillet dinner featuring tender seared salmon in a rich garlic cream sauce with sun-dried tomatoes, cherry tomatoes, spinach, basil, and lemon. It is balanced, comforting, and perfect for an easy weeknight meal that still feels special.
Equipment
- Large Skillet
- Wooden Spoon
- Knife
- Cutting Board
- Measuring cups and spoons
- Spatula or fish turner
Ingredients
Salmon
- 4 salmon fillets about 6 oz each
- 1 tbsp olive oil
- 1 tbsp oil from sun-dried tomatoes
- kosher salt to taste
- freshly ground black pepper to taste
Tuscan Cream Sauce
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 tsp dried Italian seasoning
- 1 pinch crushed red pepper flakes
- 1 1/2 cups cherry tomatoes halved
- 1/4 cup low-sodium chicken broth used instead of white wine
- 1/2 cup heavy cream
- 1/3 cup mascarpone cheese
- 1/3 cup Parmigiano Reggiano grated
- 1/3 cup sun-dried tomatoes chopped
- 3 cups baby spinach packed
- 1/4 cup fresh basil packed and chopped
- 2 tbsp fresh lemon juice about 1/2 lemon
- extra basil leaves for garnish
- lemon wedges for serving
Instructions
- Pat the salmon fillets dry and season both sides generously with kosher salt and freshly ground black pepper.
- Heat the olive oil and sun-dried tomato oil in a large skillet over medium-high heat until shimmering. Place the salmon skin-side down and press gently to keep the skin flat. Cook for 4 to 5 minutes, then flip and cook for 2 to 3 minutes more until the salmon is opaque about two-thirds up the sides. Transfer the salmon to a plate.
- Reduce the heat to medium and add the butter to the same skillet. Stir in the minced garlic, Italian seasoning, and crushed red pepper flakes. Cook for 30 to 60 seconds, stirring constantly, until fragrant.
- Add the cherry tomatoes and a pinch of salt. Cook for 3 to 4 minutes until the tomatoes begin to soften and burst.
- Pour in the low-sodium chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Cook for about 1 minute, until slightly reduced.
- Stir in the heavy cream, mascarpone cheese, grated Parmigiano Reggiano, and chopped sun-dried tomatoes. Season lightly with salt and pepper. Let the sauce bubble gently for 2 to 3 minutes until slightly thickened and glossy.
- Fold in the baby spinach and chopped fresh basil. Stir until the spinach wilts, then add the lemon juice. Taste and adjust the seasoning as needed.
- Return the seared salmon to the skillet, nestling the fillets into the sauce. Spoon some sauce over the top and warm everything together for 1 to 2 minutes so the flavors meld.
- Serve immediately with extra basil leaves, lemon wedges, and your choice of pasta, mashed potatoes, polenta, or crusty bread.
Notes
For best texture, cook the salmon to medium so it stays tender when returned to the sauce. To lighten the sauce, use Greek yogurt thinned with a splash of milk in place of mascarpone. For a dairy-free version, use coconut cream and nutritional yeast and omit the mascarpone. You can also swap the mascarpone for goat cheese for a tangier finish, or add mushrooms for an earthier flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently over low heat.