Creamy Tuscan Salmon
Serve this easy salmon dinner over creamy polenta, mashed potatoes, or orzo to catch every drop of the creamy spinach and sun-dried tomato sauce.
Serves4
Prep10 minutes
Cook12 minutes to 15 minutes
This creamy salmon skillet is the best way to get you out of your weeknight dinner rut. Poach crispy-skinned fillets in a creamy, cheesy mix of wilted spinach and sweet sun-dried tomatoes, and you have an ultra-savory dinner that’s full of Italian flare. Even better? It all comes together in less than 30 minutes.
What Ingredients Do I Need for Tuscan Salmon?
This easy recipe calls for just a short list of ingredients. You’ll need salmon fillets, of course, as well as baby spinach, sun-dried tomatoes, half-and-half, Parmesan cheese, and garlic. Opt for oil-packed sun-dried tomatoes here, as ones sold totally dry (liked dried fruit), can vary widely in freshness, texture, and flavor. They also typically need to be rehydrated before using. The oil-packed versions are consistently plump and flavorful, and are perfect straight from the jar.
Read more: What’s the Difference Between Dry and Oil-Packed Sun-Dried Tomatoes?
What’s the Best Type of Salmon to Use?
You’ll need 4 (6-ounce) skin-on salmon fillets for this recipe. Not only is opting for skin-on fillets easier since since it’s typically sold this way, but you’ll also sear the skin in a hot skillet until it’s crispy, which lends texture and crunch to the skillet. If you aren’t a fan of salmon skin, however, you can absolutely use skinless fillets. Just ask your fishmonger to remove the skin for you behind the counter.
What to Serve with Tuscan Salmon
The best part of this simple supper is the saucy mix of spinach and sun-dried tomatoes, so you’ll want to serve it over something that will catch all the creamy richness. Here are a few suggestions.
- Rice or farro
- Small-shaped pasta like orecchiette, ditalini, or orzo
- Creamy polenta
- Mashed potatoes
- Cauliflower rice
Tuscan Salmon Recipe
Serve this easy salmon dinner over creamy polenta, mashed potatoes, or orzo to catch every drop of the creamy spinach and sun-dried tomato sauce.
Prep time 10 minutes
Cook time 12 minutes to 15 minutes
Serves 4
Nutritional Info
Ingredients
- 1/4 cup
loosely packed fresh parsley leaves
- 3 cloves
garlic
- 1
(7- to 8-ounce) jar sun-dried tomatoes packed in oil
- 1 ounce
Parmesan cheese, finely grated (about 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought)
- 4
(6-ounce) skin-on salmon fillets
- 1 1/2 teaspoons
kosher salt, divided
- 1/2 teaspoon
freshly ground black pepper, divided
- 3 tablespoons
olive oil, divided
- 1/4 teaspoon
red pepper flakes (optional)
- 5 ounces
baby spinach (about 5 packed cups)
- 1 cup
half-and-half
Instructions
Coarsely chop 1/4 cup loosely packed fresh parsley leaves and reserve for garnish. Thinly slice 3 garlic cloves. Drain 1 (7 to 8-ounce) jar sun-dried tomatoes packed in oil, pat dry, and coarsely chop. Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup).
Pat 4 salmon fillets dry with paper towels. Season on both sides with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
Heat 2 tablespoons of the olive oil in a large cast iron or nonstick skillet over medium-high heat until shimmering. Add the salmon skin-side up and sear until golden-brown on the bottom, about 4 minutes. Flip and continue to cook until an instant-read thermometer inserted into the middle of the thickest fillet registers 120°F to 130°F for medium-rare, or 135°F to 145°F if you prefer it more well-done, 2 to 5 minutes. Transfer salmon skin-side up to a plate.
Drain the fat from the skillet and wipe clean with a paper towel. Add the remaining 1 tablespoon olive oil and heat over medium heat until shimmering. Add the sun-dried tomatoes, garlic, and 1/4 teaspoon red pepper flakes, if using, and sauté until the garlic is softened and fragrant but not browned, about 2 minutes.
Add 5 ounces baby spinach a few handfuls at a time, stirring constantly, until just wilted, about 2 minutes. Add the cheese and 1 cup half-and-half, season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and bring to a simmer.
Return the salmon skin-side down to the pan, nestling them in the sauce. Simmer for 2 minutes to meld the flavors and warm the salmon. Remove from the heat and garnish with the parsley before serving.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.