Creamy Garlic Tuscan Salmon (Print Version)
Salmon fillets in creamy garlic butter with sun dried tomatoes, spinach, and parmesan for rich Tuscan-inspired taste.
# Ingredients:
01 -
4 skinless salmon fillets or any white fish
02 -
1 pinch salt to season
03 -
1 pinch pepper
04 -
2 teaspoons olive oil
05 -
2 tablespoons butter
06 -
6 cloves garlic, finely diced
07 -
1 yellow onion, diced
08 -
1/3 cup dry white wine (optional, do not use sweet white wine)
09 -
5 ounces sun-dried tomato strips in oil, jarred and drained
10 -
1 3/4 cups half and half (or substitute with light cream and milk)
11 -
1 pinch salt to taste
12 -
1 pinch pepper to taste
13 -
3 cups baby spinach leaves
14 -
1/2 cup freshly grated parmesan cheese (omit for dairy-free option)
15 -
1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
16 -
1 tablespoon fresh parsley, chopped
# Directions:
01 -
Heat the olive oil in a large skillet over medium-high heat. Season the salmon fillets on both sides with salt and pepper. Place the salmon flesh-side down in the hot pan and sear for 5 minutes on each side or until cooked thoroughly. Remove from the pan and set aside.
02 -
Melt the butter in the same pan using the remaining juices. Add the diced garlic and sauté until fragrant, about 1 minute. Then, sauté the diced onion in the butter.
03 -
Pour in the dry white wine (if using) and allow it to reduce slightly. Add the sun-dried tomato strips and fry for 1–2 minutes to release their flavors.
04 -
Lower the heat to low and add the half and half. Bring it to a gentle simmer while stirring occasionally. Season with salt and pepper to taste.
05 -
Add the baby spinach leaves and let them wilt in the sauce. Stir in the grated parmesan cheese. Allow the sauce to simmer for an additional minute until the cheese has melted. For a thicker sauce, mix the cornstarch mixture into the center of the pan and stir until the sauce thickens.
06 -
Place the seared salmon fillets back into the skillet. Sprinkle with chopped parsley and spoon the sauce over each fillet. Serve immediately over pasta, rice, or steamed vegetables.
# Notes:
01 -
For a lighter option, substitute half and half with an equal mixture of light cream and 2% milk.
02 -
Optional to omit parmesan cheese for a dairy-free variant.
03 -
Adapted from Olive Garden's Tuscan Chicken recipe, not a traditional Tuscan dish.