Description
A rich and elegant Tuscan Salmon recipe featuring pan-seared salmon fillets in a creamy Parmesan sauce with sun-dried tomatoes and fresh spinach. This dish combines crispy-skinned salmon with a luscious sauce made with garlic, white wine, heavy cream, and Parmesan cheese, perfect for a flavorful and satisfying meal.
Ingredients
Salmon and Seasoning
- 4 pieces salmon fillet
- Salt and pepper, to taste
- 1 tbsp butter
- 1 tbsp olive oil
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 Salmon: Pat the salmon fillets dry with a paper towel to remove excess moisture. Season both sides generously with salt and pepper.
- Sear Salmon: Heat the olive oil and butter in a frying pan over medium-high heat. Place the salmon fillets skin side up in the pan and sear until golden and crispy skin forms, about 6-7 minutes. The salmon need not be cooked fully at this stage. Remove salmon from pan and set aside on a plate.
- Sauté Garlic and Tomatoes: In the same pan, add minced garlic and sliced sun-dried tomatoes. Sauté over very low heat for about 30 seconds until fragrant, taking care not to burn the garlic.
- Deglaze and Reduce: Pour in the dry white wine to deglaze the pan. Allow it to simmer for about 5 minutes or until the liquid reduces by half, intensifying the flavor.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Mix well until the cheese melts and integrates smoothly into the sauce.
- Add Spinach and Return Salmon: Incorporate the fresh spinach into the sauce and place the salmon fillets back into the pan. Let everything simmer together gently over low heat for about 5 minutes, allowing the salmon to finish cooking and flavors to meld.
- Season and Serve: Taste the sauce and adjust salt as needed. Serve the salmon fillets topped with the creamy Parmesan sauce immediately, optionally paired with your favorite side dish.
Notes
- Ensure the salmon fillets are patted dry before searing to achieve crispy skin.
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best sauce flavor.
- Sun-dried tomatoes packed in oil add rich flavor; drain any excess oil before slicing.
- Double or heavy cream will give the sauce a rich, velvety texture.
- Fresh spinach wilts quickly; add it at the last step to keep its bright color and nutrients.
- Adjust seasoning at the end to avoid oversalting, especially as Parmesan cheese is salty.
