Creamy Garlic Tuscan Salmon

Creamy Garlic Butter Tuscan Salmon is that showstopper you pull out when you want an amazing meal but only have about half an hour to get dinner on the table. The sauce is loaded with garlicky richness and fresh baby spinach while sun dried tomatoes and Parmesan keep every bite interesting. It is so restaurant worthy that my family always thinks I ordered in from our favorite bistro.

I first whipped this up on a rainy weeknight when salmon was on sale and now we crave it every time I see sun dried tomatoes in the store. Our weeknight meals have truly leveled up since.

Ingredients

• Salmon fillets: Fresh salmon gives the richest flavor and texture Choose center cut if possible for even pieces
• Salt and pepper: Essential for bringing out the flavors of both fish and sauce
• Olive oil: Use good quality for browning the fish and building the base
• Butter: Creates richness in the sauce You will taste the difference with real butter
• Garlic: Finely diced garlic will melt into the sauce for depth
• Yellow onion: Adds a subtle sweetness and rounds out the base
• Dry white wine: Use a crisp style like Sauvignon Blanc for acidity optional but recommended
• Sun dried tomato strips: They give tangy robust flavor Choose jarred in oil for best texture
• Half and half: Makes the sauce creamy without becoming too heavy Can also use equal parts milk and cream
• Baby spinach: Fresh leaves keep their texture and brighten the whole dish
• Parmesan cheese: Freshly grated blends in smoothly Choose high quality aged Parmesan
• Cornstarch and water: Only if you want a thicker sauce Make sure cornstarch is fresh for best results
• Fresh parsley: Adds color and herbaceous pop Chop just before adding

Step by Step Instructions

Prepare the Salmon:

Pat your salmon fillets dry and season both sides evenly with salt and pepper Press seasonings in so they stick well

Sear the Fish:

In a large skillet heat olive oil over medium high until shimmering Place salmon fillets in flesh side down and press gently Cook for five minutes per side until deeply golden and just cooked Remove to a plate and keep warm

Make the Base:

To the same skillet add butter and let it melt into the oil Stir in the chopped garlic and cook for one minute until fragrant Add the diced onion Cook on medium stirring often until onion is soft and translucent If using pour in the white wine Let it bubble and reduce by about half while scraping up any browned bits from the pan

Build the Sauce:

Add sun dried tomato strips to the pan Stir and let them fry gently for one to two minutes to release flavor Lower the heat to low and pour in the half and half Stir constantly to keep the sauce smooth Taste and season with another pinch of salt and pepper

Finish with Greens and Cheese:

Fold in the baby spinach leaves pushing down until they wilt Stir in the Parmesan cheese Allow the sauce to simmer for one more minute until cheese is melted and sauce looks glossy For an extra thick sauce whisk together cornstarch and water and stir into the pan Keep stirring a minute or two until thickened

Return the Salmon:

Gently nestle salmon fillets back into the pan Spoon the creamy sauce over each piece Sprinkle with fresh parsley Serve hot over cooked pasta rice or steamed vegetables

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This recipe made me fall in love with sun dried tomatoes all over again I even started growing my own basil on the windowsill because I love the fresh green pop in this creamy sauce It is a frequent Sunday dinner now that everyone looks forward to

Storage Tips

Leftover salmon stores beautifully in an airtight container in the refrigerator for up to two days Reheat gently in a skillet with an extra splash of milk or cream to loosen the sauce Avoid microwaving at high heat since the creamy sauce can separate

Ingredient Substitutions

You can use trout or any firm white fish with great results For dairy free just skip the Parmesan cheese and use a plant based cream or coconut cream for the sauce If you do not have sun dried tomatoes swap in roasted red peppers for a different but still bold pop

Serving Suggestions

We love serving this over linguine or basmati rice to soak up every drop of sauce It is also wonderful spooned onto sautéed zucchini noodles or a pile of steamed broccoli for a lighter option Crusty bread for sopping up sauce is always a good move

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Cultural or Historical Context

Although called Tuscan this is not a traditional Italian dish Think of it as an Olive Garden inspired twist with a creamy garlic sauce and classic Mediterranean flavors Sun dried tomatoes and spinach are both staples in Tuscan cooking but the cream sauce is all about Italian American comfort food I still remember my first restaurant creamy Tuscan chicken and how this version brings back those same cozy flavors

Recipe FAQs

→ Can I use other fish instead of salmon?

Yes, trout or any firm white fish works well and absorbs the flavors beautifully.

→ Is it necessary to add white wine in the sauce?

No, the wine is optional and can be omitted. Substitute with a splash of broth for extra depth if desired.

→ How do I achieve a thicker sauce?

Mix cornstarch with water and stir into the sauce at the end. Continue simmering until it reaches your preferred consistency.

→ What can I serve with this dish?

It pairs well with pasta, rice, or steamed vegetables that soak up the creamy sauce nicely.

→ Is there a dairy-free alternative?

For dairy-free, omit parmesan and use a plant-based cream or milk for the sauce.