Description
This Creamy Garlic Butter Tuscan Salmon recipe features perfectly seared salmon filets nestled in a rich, garlicky cream sauce loaded with sun-dried tomatoes, spinach, and Parmesan cheese. Ready in just 30 minutes, it offers a flavorful, indulgent dinner that pairs wonderfully with pasta, rice, or vegetables.
Ingredients
Salmon
- 4 salmon filets (5 to 6 ounces each)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- 2 tablespoons olive oil
Cream Sauce
- 1 tablespoon unsalted butter
- 3 to 5 cloves garlic (finely minced)
- ¼ cup reduced sodium chicken broth
- ½ cup chopped sun dried tomatoes (drained from the oil)
- 1 ½ cups heavy cream (half-and-half may be substituted)
- 2 cups baby spinach (fresh, not frozen)
- ⅓ cup freshly grated Parmesan cheese
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- ½ teaspoon crushed red pepper flakes (optional and to taste)
- 1 tablespoon chopped parsley (optional for garnishing)
Instructions
- Prepare Salmon: Pat the salmon filets dry with paper towels. Season evenly on all sides with garlic powder, paprika, salt, and black pepper to ensure flavorful fish.
- Sear Salmon: Heat olive oil in a large skillet over medium heat. Place salmon skin-side down and cook for about 3 minutes to develop a nice sear. Flip salmon and cook an additional 2-3 minutes until it's opaque and flakes easily but slightly undercooked for finishing later.
- Rest Salmon: Remove salmon from skillet and set on a plate. Cover loosely with aluminum foil to keep warm while preparing the sauce.
- Melt Butter and Add Garlic: In the same skillet, add unsalted butter and heat over medium to medium-high until melted. Add finely minced garlic and cook for about 1 minute, stirring constantly to avoid burning and to release garlic's aroma.
- Deglaze Pan: Pour in reduced sodium chicken broth to deglaze, scraping up any browned bits. The broth will steam and sizzle; this step builds flavor base for the sauce.
- Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and let them simmer in the broth for 1-2 minutes, stirring frequently to incorporate flavors.
- Incorporate Cream: Pour in heavy cream gradually and simmer gently, ensuring the sauce barely bubbles for 2-3 minutes. Avoid a hard boil to prevent cream from breaking.
- Add Spinach: Mix in fresh baby spinach and cook for about 2 minutes or until wilted, stirring continuously to evenly distribute.
- Finish Sauce: Stir in grated Parmesan cheese, salt, black pepper, and optional crushed red pepper flakes. Cook for an additional 1-2 minutes until cheese melts completely and sauce thickens slightly.
- Return Salmon to Sauce: Carefully place salmon back into the skillet and spoon sauce over each filet. Flip salmon gently a couple of times to coat well and let simmer for 1-2 minutes to warm through and meld flavors.
- Serve: Serve the Creamy Garlic Butter Tuscan Salmon immediately over your choice of fettuccine, rice, mashed potatoes, or alongside steamed vegetables or salad. Garnish with chopped parsley if desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat gently in the microwave. Freezing is not recommended as the cream sauce may separate.
Notes
- Use a heavy stainless steel skillet for best salmon searing results; nonstick pans work but may not sear as well.
- Cook salmon to your preferred doneness; slightly undercooking before resting is recommended.
- If substituting half-and-half for heavy cream, expect a slightly lighter sauce.
- Do not let cream boil rapidly to avoid sauce breaking.
- Optional dry white wine can replace ¼ cup of heavy cream for added depth.
- This dish is best served fresh and warm rather than as a make-ahead meal.
- Adjust crushed red pepper flakes according to desired spice level.