Description
Creamy, rich, and bursting with flavor — this Tuscan Salmon with Tomato Parmesan Sauce is a restaurant-worthy dish made in one pan. Ready in under 30 minutes.
Ingredients
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Sauce:
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- ¾ cup heavy cream (or half-and-half for a lighter version)
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach
- ¼ cup fresh basil, chopped
- Salt and pepper, to taste
- Optional: splash of white wine or lemon juice for brightness
Instructions
- Sear the Salmon:
Pat the salmon fillets dry and season with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear salmon for 4–5 minutes per side until golden brown. Remove and set aside. - Sauté Aromatics:
In the same skillet, add garlic and cook until fragrant (about 30 seconds). Stir in sun-dried and cherry tomatoes; cook 3–4 minutes until softened. - Make the Sauce:
Add Italian seasoning and red pepper flakes. Pour in the cream and stir in Parmesan cheese until melted and creamy. - Add the Greens:
Stir in spinach and basil until wilted. Adjust seasoning with salt and pepper. - Combine and Simmer:
Return salmon to the pan, spooning sauce over the fillets. Simmer gently for 2–3 minutes to let the flavors meld. - Serve:
Plate the salmon, drizzle with sauce, and garnish with extra Parmesan and basil. Serve hot!
Notes
- Pat salmon dry before searing for a crisp, golden crust.
- Use freshly grated Parmesan for the best flavor and smooth sauce texture.
- Add white wine to deglaze the pan and enhance flavor.
- For a lighter version, use half-and-half or coconut cream instead of heavy cream.
- Don’t overcook the salmon — remove it once it flakes easily with a fork.
- Prep Time: 10 minutes
- Cook Time: 20 minutes