Shared recipe

Creamy Tuscan Salmon Skillet

4 servings5 / 5HealthyQuickOne-SkilletTuscanLow-Calorie

Seared salmon fillets nestled into a garlic parmesan cream sauce with sun-dried tomatoes, blistered cherry tomatoes and wilted spinach. One skillet, 25 minutes, and a sauce worth a whole loaf of bread.

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Time

Prep: 5min
Cook: 15min
Total: 20min

Nutrition

per serving

Calories: 515
Protein: 29.6g
Carbs: 6.1g
Fat: 40.2g

One serving: 1 salmon fillet with sauce

Instructions

Searing the Salmon

Season salmon fillets evenly with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Place salmon in the pan and sear for 3-4 minutes per side until golden and cooked through. Remove salmon from the skillet and set aside on a warm plate.

Building the Tuscan Sauce

In the same skillet, add the minced garlic, cherry tomatoes, and sun-dried tomatoes. Sauté for 2 minutes until garlic is fragrant and tomatoes soften.
Pour in the milk and bring to a gentle simmer. Reduce heat to medium-low.
Whisk in the parmesan cheese until melted and the sauce begins to thicken slightly.
Fold in the baby spinach just until wilted.
Finish by swirling in the tablespoon of cold butter to emulsify and create a glossy sheen.
Nestle the salmon fillets back into the sauce for 30 seconds to warm through. Serve immediately.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

Use a cold-start approach with the sun-dried tomatoes to release their oils into the pan, providing a deeper foundation of flavor for the sauce.

Tip 2 of 3

Ensure your salmon fillets are patted extremely dry with paper towels before searing to guarantee a crispy, golden-brown crust.

Tip 3 of 3

Add the spinach in the final minute of cooking; if it sits too long, it loses its vibrant color and can turn the sauce bitter.

Source

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