Tuscan Salmon with Spinach

This creamy Tuscan salmon recipe transforms ordinary fillets into a restaurant-worthy meal that feels like a vacation to the Italian countryside. The combination of garlic, sun-dried tomatoes and spinach creates an irresistible sauce that elevates simple salmon to extraordinary heights.

I first made this dish when looking for something impressive yet simple for a dinner date at home. The combination of golden seared salmon with that velvety Parmesan sauce was so successful that it's now requested whenever we want to make an ordinary evening feel special.

Ingredients

• Salmon fillets: Choose center cut portions with the skin on for even cooking and crispy skin.
• Butter and olive oil: The combination prevents burning while adding richness to the seared salmon.
• Garlic: Fresh cloves provide aromatic foundation for the sauce.
• Sun dried tomatoes: These concentrated flavor bombs add umami and sweet tanginess to the sauce.
• Dry white wine: Creates depth and complexity while deglazing all the delicious fond from the pan.
• Heavy cream: Provides luxurious body and silky texture to the sauce.
• Parmesan cheese: Always use freshly grated for proper melting and authentic flavor.
• Fresh spinach: Adds color, nutrition and slight earthiness that balances the richness.
• Salt and pepper: Essential for properly seasoning both the fish and the sauce.

Step-by-Step Instructions

Prep the Salmon:

Pat each fillet completely dry with paper towels. This crucial step ensures proper searing rather than steaming. Season generously with salt and pepper on both sides, pressing the seasoning gently into the flesh.

Sear to Perfection:

Heat butter and olive oil in a large skillet until shimmering but not smoking. Place salmon skin side up and cook undisturbed for 3-4 minutes until a golden crust forms. Flip carefully and cook skin side down for another 3 minutes. The salmon should release easily from the pan when ready. Remove to a plate.

Build the Flavor Base:

Reduce heat to low and add garlic and sliced sun dried tomatoes to the same pan. Sauté gently for about 30 seconds until fragrant but not browned. The residual oils from the salmon will enhance the flavors.

Create the Sauce:

Pour in white wine and increase heat to medium. Let it bubble and reduce for about 5 minutes while scraping up any browned bits from the bottom of the pan. This concentration of flavors forms the foundation of your sauce.

Add Richness:

Pour in the heavy cream and bring to a gentle simmer. Stir in freshly grated Parmesan cheese until completely melted and incorporated. The sauce should coat the back of a spoon when ready.

Finish the Dish:

Add fresh spinach and stir until just wilted. Return the salmon to the pan, nestling it into the sauce. Simmer gently for about 5 minutes until the salmon is cooked through but still moist and tender. The internal temperature should reach 145°F.

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This sauce has completely changed my approach to cooking salmon at home. The sun dried tomatoes are my absolute favorite element, providing little bursts of intense flavor that complement the richness of the Parmesan. My husband, who typically prefers meat dishes, requests this salmon regularly, which speaks volumes about its universal appeal.

Storage Tips

The beauty of this Tuscan salmon extends beyond the initial meal. Store any leftovers in an airtight container in the refrigerator for up to two days. For reheating, cover with foil and warm in a 275°F oven for about 15 minutes. This gentle reheating method preserves the moisture in the salmon while bringing the sauce back to life without separating.

Make It Perfect Every Time

Success with this dish hinges on properly searing the salmon. A common mistake is moving the fish too soon. Allow it to develop a golden crust before attempting to flip. The salmon will actually release more easily from the pan once properly seared. Another key factor is patting the salmon completely dry before seasoning and cooking, which ensures that beautiful golden exterior.

Serving Suggestions

This Tuscan salmon creates a stunning presentation alongside simple sides that complement without competing. Consider serving it over al dente fettuccine or with crusty bread to soak up the precious sauce. For a lower carb option, pair with roasted asparagus or sautéed zucchini. A simple arugula salad dressed with lemon and olive oil provides a bright contrast to the rich cream sauce.

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Ingredient Substitutions

While the classic version is hard to beat, this recipe welcomes thoughtful adaptations. If heavy cream seems too indulgent, half and half can work in a pinch, though the sauce will be slightly thinner. No white wine? Chicken broth with a squeeze of lemon captures the acidity and depth. Sun dried tomatoes packed in oil provide the best flavor, but drained jarred varieties work well too. For the greens, kale or arugula make excellent alternatives to spinach, each bringing their own character to the finished dish.

Frequently Asked Questions

→ How do I stop salmon from overcooking?

Overcooking salmon can make it dry and crumbly. Make sure to sear it on high heat to lock in moisture, and remove it from the heat as soon as it's cooked through (internal temperature of 145°F/63°C).

→ Can I substitute spinach with other greens?

Yes! Kale or arugula (rocket) are excellent alternatives. They have unique flavors but pair well with the creamy sauce.

→ What wine is best for the sauce?

A dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Vermouth, works best. Avoid sweet wines as they can alter the flavor of the sauce.

→ Can I replace the wine in the sauce?

Absolutely. Use chicken or vegetable stock with a dash of lemon juice for acidity as a substitute for wine.

→ How long can I store leftovers?

Store leftover salmon and sauce in an airtight container in the fridge for up to two days. Reheat in the oven at 275°F/135°C, covered with foil, until heated through.

→ What can I serve with Tuscan salmon?

Pair this dish with pasta, rice, or crusty bread to soak up the sauce. For sides, consider roasted vegetables or a light salad.

→ Is fresh Parmesan necessary?

Fresh Parmesan is highly recommended for its superior flavor and melting qualities. Pre-grated Parmesan can lead to a clumpy or gritty sauce.