Creamy Tuscan Salmon

Updated at: Wed, 16 Aug 2023 20:34:38 GMT

Step 1

To make the Tuscan salmon recipe: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.

Step 2

2. In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly.

Step 3

3. Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.

Step 4

4. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow the cream sauce to simmer for a further minute until cheese melts through.

Step 5

5. Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve the creamy Tuscan salmon over steamed veg or cauliflower rice for Keto dieters, or rice or pasta for non-Keto. Enjoy! ❤️

Step 6

The key to obtaining a perfectly creamy sauce is to gently simmer the sauce to avoid separating and curdling

Step 7

Feel free to substitute vegetable broth with chicken broth or water.

Step 8

If you don’t have salmon available, substitute salmon for trout, cod, or even tilapia.

Step 9

Use either skin-on or skinless salmon fillets. We like skin-on fillets because it guarantees the second round of searing won’t stick to the bottom of the pan.

Step 10

To allow the salmon flesh to crisp up evenly while cooking, bring the salmon fillets at room temperature and pat dry with paper towels. This also helps to prevent sticking in the pan.

Step 11

Season salmon just before cooking to avoid drawing out the moisture and end up with dry salmon.

Step 12

Make sure your pan is nice and hot before adding your fillets in. Sear your salmon fillets flesh-side down first (skin-side up) until nicely golden and crispy for 3-4 minutes each side, depending on the thickness. If the fillets are extra-thick, cook a little longer, reducing the heat to medium or medium-low, so you don’t burn the outside while the inside is still undercooked.

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