Creamy Garlic Butter Tuscan Salmon Recipe

This Creamy Garlic Butter Tuscan Salmon is a luxurious dish that combines tender, seared salmon with a rich, flavorful sauce. The combination of garlic, butter, sun-dried tomatoes, and spinach creates a creamy sauce that’s perfect for pairing with the perfectly cooked salmon.

Instructions:

1. Season and Sear the Salmon:
   • Pat the salmon fillets dry with paper towels, then season both sides generously with salt and pepper.
   • Heat the olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side up. Sear for about 4-5 minutes on each side, or until the salmon is golden brown and cooked through. Remove the salmon from the pan and set it aside.
2. Make the Garlic Butter Sauce:
   • In the same skillet, melt the butter. Add the minced garlic and chopped onion, sautéing for about 2 minutes until softened and fragrant.
   • Pour in the chicken broth and scrape the browned bits from the bottom of the pan to deglaze. This adds extra flavor to the sauce.
3. Add Cream and Seasoning:
   • Stir in the sun-dried tomatoes and cook for 2-3 minutes to allow them to soften and release their flavor.
   • Lower the heat to medium and pour in the heavy cream. Stir continuously as the cream starts to thicken, which will take about 3-4 minutes.
   • Add the Italian seasoning and let the sauce simmer for another minute.
4. Incorporate Spinach and Parmesan:
   • Toss the fresh spinach into the sauce, allowing it to wilt and become tender. Stir in the grated Parmesan cheese, making the sauce rich and creamy.
   • Let the sauce simmer for another minute or two, allowing the flavors to meld together.
5. Return Salmon to the Pan:
   • Carefully place the cooked salmon fillets back into the skillet, spooning the creamy sauce over the top. Simmer for another 2 minutes to let the salmon absorb the flavors of the sauce.
   • Drizzle the lemon juice over the dish for a bright, zesty finish.
6. Serve and Garnish:
   • Once the salmon is fully heated and coated in the sauce, remove it from the heat. Garnish with freshly chopped parsley and serve immediately.

Serving Suggestions:

• Serve the Creamy Garlic Butter Tuscan Salmon over pasta, rice, or with a side of roasted vegetables for a complete meal.
• This dish also pairs well with crusty bread to soak up the delicious sauce.

Tips:

• For an extra layer of flavor, try adding a splash of white wine to the sauce after sautéing the garlic and onion.
• You can substitute heavy cream with half-and-half for a lighter version of the sauce.

FAQs:

1. Can I use frozen salmon for this recipe?
   • Yes, just make sure to fully thaw the salmon before cooking to ensure even searing and proper texture.
2. Can I replace spinach with other greens?
   • Absolutely! Kale or arugula works well if you’re looking for a different green.
3. How can I make the sauce thicker?
   • If you prefer a thicker sauce, you can add a bit more Parmesan or simmer the sauce for longer to reduce the liquid.
4. Is there a dairy-free version of this recipe?
   • You can substitute the heavy cream with coconut cream and the Parmesan with nutritional yeast for a dairy-free option.
5. How do I store leftovers?
   • Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to avoid overcooking the salmon.

Yield: 4

Creamy Garlic Butter Tuscan Salmon Recipe

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This Creamy Garlic Butter Tuscan Salmon is a luxurious dish that combines tender, seared salmon with a rich, flavorful sauce. The combination of garlic, butter, sun-dried tomatoes, and spinach creates a creamy sauce that’s perfect for pairing with the perfectly cooked salmon.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 4 salmon fillets (skin-on or skinless)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped (drained if using jarred in oil)
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh basil or parsley for garnish (optional)

Instructions

1. Prepare the Salmon:
   Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
   
2. Cook the Salmon:
   Heat the olive oil in a large skillet over medium-high heat. Place the salmon fillets in the skillet, skin-side down (if using skin-on), and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the salmon from the skillet and set aside.
   
3. Make the Garlic Butter Sauce:
   In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and cook for 30 seconds to 1 minute until fragrant.
   Stir in the sun-dried tomatoes and cook for another 1-2 minutes.
   
4. Create the Creamy Sauce:
   Pour in the heavy cream, stirring to combine with the garlic and sun-dried tomatoes. Add the Parmesan cheese, dried Italian seasoning, and crushed red pepper flakes (if using). Stir until the cheese is melted and the sauce begins to thicken, about 2-3 minutes.
   
5. Add the Spinach:
   Stir the fresh spinach into the sauce and cook until wilted, about 1-2 minutes.
   
6. Return the Salmon to the Skillet:
   Add the cooked salmon fillets back to the skillet, spooning some of the sauce over the top. Allow the salmon to simmer in the creamy sauce for another 2-3 minutes to absorb the flavors.
   
7. Serve:
   Garnish with fresh basil or parsley, if desired. Serve the Tuscan salmon hot with the creamy sauce over a bed of rice, pasta, or with roasted vegetables.

Notes

Substitutions: You can substitute the salmon with chicken or shrimp if you prefer. Adjust the cooking time accordingly.

Make it Lighter: For a lighter version, substitute the heavy cream with half-and-half or coconut milk.

Add Vegetables: For more texture, you can add mushrooms, zucchini, or bell peppers when cooking the garlic.

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the salmon.