Description
This Tuscan Salmon with Parmesan Cream Sauce is a quick and elegant dish that combines perfectly seared salmon with a rich, creamy sauce infused with garlic, sun-dried tomatoes, and fresh spinach. Ready in just 25 minutes, this meal is bursting with Mediterranean flavors and perfect for a weekday dinner or impressing guests.
Ingredients
Salmon
- 1 tbsp butter
- 1 tbsp olive oil
- 4 pieces salmon fillet
- Salt and pepper, to taste
Parmesan Cream Sauce
- 2 cloves garlic, minced
- 3-4 sun-dried tomatoes (packed in oil, sliced)
- 125ml / 1/2 cup dry white wine
- 250ml / 1 cup double/heavy cream
- 50g / 1/2 cup Parmesan cheese, grated
- 30g / 1 cup fresh spinach
Instructions
- Prepare and sear the salmon: Pat the salmon fillets dry with a paper towel to remove excess moisture. Season both sides with salt and pepper. Heat the olive oil and butter together in a frying pan over medium-high heat. Place the salmon skin side up first and sear until golden brown and the skin becomes crispy, about 6-7 minutes. The salmon does not need to be fully cooked at this point. Remove salmon from the pan and set aside on a plate.
- Sauté garlic and sun-dried tomatoes; deglaze pan: In the same pan, reduce heat to very low and add minced garlic and sliced sun-dried tomatoes. Sauté gently for about 30 seconds until fragrant. Pour in the dry white wine to deglaze the pan, scraping up any browned bits, and let it simmer for about 5 minutes, or until the liquid has reduced by half.
- Make the Parmesan cream sauce: Add the heavy cream and grated Parmesan cheese to the reduced wine mixture. Stir continuously until the Parmesan melts and is fully incorporated into the sauce. Add the fresh spinach and return the salmon fillets to the pan, nestling them into the sauce. Let everything simmer gently over low heat for 5 minutes, allowing the salmon to finish cooking and the spinach to wilt. Season the sauce with salt to taste before serving.
Notes
- Ensure the salmon skin gets crispy by not moving the fish around too much while searing.
- Using sun-dried tomatoes packed in oil adds richness; drain them lightly if preferred.
- Feel free to substitute the white wine with chicken broth for a non-alcoholic option.
- Serve with your choice of side such as roasted vegetables, rice, or crusty bread to soak up the sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
