Tuscan Salmon with Parmesan Cream Sauce

Tender, flaky salmon is pan-seared to perfection and smothered in a rich, garlicky Parmesan cream sauce with sun-dried tomatoes and spinach. This Tuscan Salmon is an easy yet restaurant-quality dish, perfect for a quick weeknight dinner or a special occasion!

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Why You’ll Love This Recipe

• Rich & Flavorful: A creamy, cheesy sauce with garlic and sun-dried tomatoes.
• Quick & Easy: Ready in just 30 minutes!
• Healthy & Satisfying: Packed with protein and fresh ingredients.
• Versatile: Serve with pasta, rice, or roasted veggies.

Ingredients You’ll Need

For the Salmon:

• Salmon Fillets (4, about 6 oz each) – Fresh or frozen (thawed).
• Salt & Black Pepper (to taste) – Enhances the flavor.
• Garlic Powder (½ tsp) – Adds a deeper taste.
• Paprika (½ tsp) – For a subtle smoky flavor.
• Olive Oil (2 tbsp) – For searing the salmon.

For the Parmesan Cream Sauce:

• Unsalted Butter (2 tbsp) – A rich base for the sauce.
• Garlic (3 cloves, minced) – The star of Tuscan flavors.
• Sun-Dried Tomatoes (½ cup, chopped) – Adds a sweet, tangy depth.
• Chicken Broth (½ cup) – Creates a flavorful base.
• Heavy Cream (1 cup) – Makes the sauce silky smooth.
• Parmesan Cheese (¾ cup, grated) – Melts beautifully into the sauce.
• Fresh Spinach (2 cups, roughly chopped) – Adds color and nutrients.
• Italian Seasoning (1 tsp) – A perfect blend of herbs.
• Red Pepper Flakes (¼ tsp, optional) – For a little kick.

Tools You’ll Need

• Large skillet
• Tongs
• Whisk
• Measuring cups and spoons

How to Make Tuscan Salmon with Parmesan Cream Sauce

1. Season & Sear the Salmon
Pat salmon fillets dry and season with salt, black pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear salmon for 4–5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.

2. Sauté Garlic & Sun-Dried Tomatoes
In the same skillet, melt butter over medium heat. Add minced garlic and sun-dried tomatoes, sautéing for 1–2 minutes until fragrant.

3. Make the Parmesan Cream Sauce
Pour in chicken broth and let it simmer for 2 minutes. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for another 3–4 minutes until the sauce thickens.

4. Add Spinach & Return Salmon
Stir in fresh spinach and let it wilt. Return the salmon fillets to the skillet, spooning the sauce over them. Simmer for 2 minutes to blend flavors.

5. Serve & Enjoy!
Serve warm over pasta, mashed potatoes, or rice. Garnish with extra Parmesan and fresh basil if desired.

What to Serve with Tuscan Salmon

• Pasta: Fettuccine or linguine work best.
• Garlic Bread: Perfect for soaking up the sauce.
• Steamed Vegetables: Broccoli, asparagus, or green beans.
• Mashed Potatoes: Creamy and comforting.

Tips for the Best Tuscan Salmon

• Don’t Overcook the Salmon: Remove it when it reaches 130–135°F (it will continue cooking off the heat).
• Use Freshly Grated Parmesan: It melts better than pre-packaged versions.
• Adjust Sauce Thickness: Add more broth if too thick or simmer longer if too thin.

Storing and Reheating

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over low heat with a splash of cream or broth.
• Freeze: Not recommended, as the creamy sauce may separate.

Frequently Asked Questions

Can I use frozen salmon?
Yes! Just thaw completely and pat dry before cooking.

What if I don’t have heavy cream?
You can use half-and-half or a mix of milk and a little butter, but the sauce won’t be as rich.

Can I make this dairy-free?
Yes! Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.

Conclusion

This Tuscan Salmon with Parmesan Cream Sauce is an easy yet luxurious dish that’s perfect for weeknight dinners or special occasions. With its rich, creamy sauce and perfectly seared salmon, it’s bound to be a favorite!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Italian-inspired

Nutritional Information (Per Serving):
Calories: 520 | Protein: 42g | Carbohydrates: 8g | Fat: 36g | Fiber: 2g | Sodium: 600mg

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