Ingredients
Salmon
- 2 tablespoons olive oil
- 4 salmon fillets (about 4 ounces each)
- 1 teaspoon kosher salt (for the salmon, plus more as needed)
- 1/2 teaspoon black pepper (plus more as needed)
Sauce
- 2 tablespoons butter
- 6 cloves garlic, smashed and minced
- 18 ounces cherry tomatoes (half chopped, half whole)
- 1 cup heavy cream
- 1 1/2 teaspoons kosher salt (for the sauce)
- 1 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- Black pepper, to taste
- 1/2 cup Parmesan cheese, shredded
- 3-4 ounces spinach, chopped
- 1/2 bunch fresh basil, roughly chopped
Instructions
- Heat the Pan and Prepare Salmon: Begin by heating a 12-inch high-sided skillet over medium-high heat. Let the pan get very hot for a couple of minutes. Meanwhile, pat the salmon fillets dry and season the top with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Sear the Salmon: Add 2 tablespoons of olive oil to the hot pan and swirl to coat. Place the salmon fillets into the pan, skin side down if skin-on, making sure not to crowd them. Sprinkle the other side with additional salt and pepper. Sear over medium-high heat for 1-3 minutes until a golden-brown crust forms, then flip and cook the other side for 30 seconds to 1 minute. Do not overcook the salmon. Remove and keep warm.
- Start the Tuscan Sauce: In the same pan, add 2 tablespoons of butter to the remaining oil. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, stirring frequently to prevent burning.
- Add Tomatoes: Add the chopped and whole cherry tomatoes to the pan and cook for 1 minute or until some tomatoes begin to split, releasing their juices.
- Add Cream and Seasonings: Pour in 1 cup of heavy cream. Stir in 1 1/2 teaspoons kosher salt, 1 teaspoon dried basil, 1/4 teaspoon cayenne pepper, and black pepper to taste. Bring the mixture to a gentle simmer over medium heat.
- Incorporate Cheese and Spinach: Add 1/2 cup shredded Parmesan and 3-4 ounces of chopped spinach. Stir well and continue cooking until the sauce thickens slightly and the spinach wilts.
- Finish with Fresh Basil and Salmon: Stir in half a bunch of roughly chopped fresh basil. Return the seared salmon fillets to the pan, nestling them into the sauce. Warm through briefly if needed.
- Serve: Serve the creamy Tuscan salmon with your choice of pasta, roasted potatoes, mashed potatoes, rice, or cauliflower rice for a complete meal.
Notes
- Do not overcook the salmon; it should be slightly undercooked in the center when removed from the pan.
- If your salmon has skin, sear skin-side down first to get it crispy.
- You can adjust cayenne pepper to your preferred spice level.
- Use freshly grated Parmesan cheese for best flavor and meltability.
- This dish pairs well with light sides like steamed vegetables or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
