Ingredients
For the Salmon
- 2 tablespoons olive oil
- 4 salmon fillets (about 4 ounces each)
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon black pepper, plus more for seasoning
For the Tuscan 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
- 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
- Prepare the skillet: Heat a 12-inch high-sided skillet over medium-high heat for several minutes until the pan is very hot to ensure a perfect sear on the salmon.
- Season the salmon: Pat the salmon fillets dry with paper towels. Sprinkle the top side of each fillet with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Sear the salmon: Add 2 tablespoons olive oil to the hot skillet and swirl to coat. Place the salmon fillets in the pan skin-side down if the skin is on. Avoid crowding the pan so the fillets don’t steam. Sprinkle the other side with salt and pepper. Cook over medium-high heat for 1-3 minutes until a golden-brown crust forms. Flip the fillets and cook the other side for 30 seconds to 1 minute. Turn off the heat to avoid overcooking.
- Remove and keep warm: Transfer the salmon to a plate and set aside, keeping it warm while you prepare the sauce.
- Start the sauce: Using the same skillet, add 2 tablespoons 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 cherry tomatoes: Add the chopped and whole cherry tomatoes to the pan and cook for 1 minute until some tomatoes start to split and soften.
- Add cream and seasonings: Pour in 1 cup heavy cream. Stir in 1 1/2 teaspoons kosher salt, 1 teaspoon dried basil, 1/4 teaspoon cayenne pepper, and black pepper to taste.
- Simmer the sauce: Allow the cream sauce to come to a gentle simmer, cooking for 2-4 minutes to slightly thicken.
- Incorporate cheese and spinach: Add 1/2 cup shredded parmesan cheese and 3-4 ounces chopped spinach. Stir until the cheese melts and the spinach wilts.
- Finish the sauce and combine: Cook over medium heat until the sauce thickens to your liking. Stir in the half bunch of chopped fresh basil.
- Return salmon to pan: Place the salmon fillets back in the skillet and heat through briefly to meld the flavors.
- 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 overcrowd the pan when searing salmon to get a crispy crust and avoid steaming.
- Patting the salmon dry helps achieve a better sear.
- Adjust cayenne pepper to your preferred spice level.
- Use fresh basil for the best flavor but dried basil in the sauce adds nice depth.
- Serve immediately after adding the salmon back to retain the creamy texture of the sauce.
- Leftover sauce can be stored and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
