Take your tastebuds on vacation to the sunny hills and vistas of Tuscany! Tuscan Salmon is infused with Mediterranean seasonings and dressed in a rich cream sauce that feels both rustic and elegant. Bright bursts of sun-dried tomatoes, tender spinach, and of course the flaky, fatty fish all make this speedy dish a wonder to eat! It’s a dinner renaissance!
Ingredients
• 2 teaspoons olive oil • 3 salmon filets • salt, to taste • pepper, to taste • 2 tablespoons butter • 5 cloves garlic, finely diced • 1 small yellow onion, diced • 1 (5 ounce) jar sun-dried tomatoes in oil, drained • 1/3 cup vegetable broth • 1 3/4 cups heavy cream • 3 cups baby spinach leaves • 1/2 cup parmesan, grated • 1 tablespoon parsley, optional, chopped, for garnishDirections
Heat the oil in a large skillet or frying pan over medium-high heat.
Season the salmon filets on both sides with salt and pepper.
Sear the salmon in the hot pan flesh-side down for 5 minutes.
Flip and saute on the other side until the salmon reaches at least 145 degrees F internally or it reaches your desired level of doneness.
Transfer the salmon from the pan and set it aside. Do not clean the pan.
In the same pan, melt the butter in the remaining cooking juices over medium heat.
Add in the garlic and saute until fragrant, about 1 minute.
Add the onion, and saute until translucent.
Add the sun-dried tomatoes, and saute until they release their flavors, about 1-2 minutes.
Pour in the vegetable broth, and allow the sauce to reduce slightly, about 2-3 minutes.
Reduce the heat to low.
Add the heavy cream, and bring the mixture to a low simmer while stirring often.
Season the cream sauce with salt and pepper to taste.
Add the baby spinach, and allow it to wilt in the sauce, about 2-3 minutes.
Add the parmesan cheese.
Allow the cream sauce to simmer until the cheese melts, about 1 minute.
Add the cooked salmon filets back into the pan.
Sprinkle the salmon with the parsley, and spoon the sauce over each filet.
Serve.
