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Creamy Tuscan Salmon

A comforting skillet dinner featuring seared salmon fillets in a rich cream and Parmesan sauce with cherry tomatoes and spinach.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the salmon
  • 4 ounce salmon fillets Use wild-caught for best flavor.
  • 2 tablespoons olive oil For searing the salmon.
  • 1 teaspoon kosher salt For seasoning salmon, plus more to taste.
  • ½ teaspoon black pepper Plus more to season.
For the Tuscan sauce
  • 2 tablespoons butter For starting the sauce.
  • 6 cloves garlic Smashed and minced.
  • 18 ounces cherry tomatoes Halved and whole.
  • 1 cup heavy cream For a rich sauce.
  • 1 ½ teaspoons kosher salt For the sauce.
  • 1 teaspoon dried basil For flavor.
  • ¼ teaspoon cayenne pepper Adjust for desired heat.
  • ½ cup Parmesan cheese Shredded, for best melt.
  • 3-4 ounces spinach Chopped.
  • ½ bunch fresh basil Roughly chopped, for finishing.

Method
 

Preparation
  1. Pat each salmon fillet dry with paper towels and season with kosher salt and black pepper.
  2. Preheat the skillet over medium-high heat until very hot.
Searing the Salmon
  1. Add olive oil to the pan and swirl to coat. Place the fillets in the pan without crowding.
  2. Season the flesh sides with a bit more salt and pepper. Sear for 1–3 minutes until browned.
  3. Flip the fillets and cook for another 30 seconds to 1 minute. Remove to a plate and keep warm.
Making the Tuscan Sauce
  1. Add butter to the skillet and melt over medium heat.
  2. Add garlic and sauté for about 1 minute until fragrant, then add chopped and whole cherry tomatoes. Cook until some start to split.
  3. Pour in heavy cream and stir in salt, dried basil, cayenne pepper, and black pepper to taste.
  4. Let the mixture simmer for 2–4 minutes, stirring occasionally to thicken.
  5. Stir in shredded Parmesan cheese and chopped spinach until combined and the sauce thickens.
  6. Finish with chopped fresh basil and return the salmon to the pan, spooning sauce over the fillets.

Notes

For best results, do not overcook the salmon. Store leftovers in airtight containers and consume within 48 hours for optimal flavor.