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recette saumon à la toscan maison

Tuscan Salmon with Creamy Sauce

4.92 de 12 votes
Tuscan pan-seared salmon is a simple, refined, and flavorful Italian dish. Cooked in a creamy garlic sauce with olive oil, cherry tomatoes, and spinach, it’s perfect for a quick yet elegant meal.
SERVING:4
PREPARATION10 minutes
COOKING TIME20 minutes
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Course: Main course
Cuisine: Italian, Méditéranéenne
Author: Rachida

INGREDIENTS
 

  • 4 salmon fillets with skin on
  • 2 tablespoons olive oil
  • 5 garlic cloves chopped
  • 2 tablespoons butter
  • 1 medium yellow onion finely diced
  • 170 g cherry tomatoes halved
  • 150 g sun-dried tomatoes packed in oil sliced (adjust the amount to your preference or substitute with more cherry tomatoes)
  • 100 g fresh spinach shoots or spinach leaves without stems washed, drained, and roughly chopped (in large pieces so they remain visible in the sauce)
  • 400 ml heavy cream with over 30% fat content
  • 50 g grated Parmesan Parmigiano Reggiano you can add more to taste
  • 60 ml vegetable or chicken broth optional, but adds extra flavor and can be used to thin the sauce if needed. I used 2 Knorr chicken bouillon cubes dissolved in 60 ml of hot water.
  • 1 tablespoon chopped fresh parsley or basil
  • Salt and pepper to taste

PREPARATION

Pan-fried salmon

  • Season the salmon fillets with salt and pepper on both sides.
  • Heat 2 tablespoons of olive oil in a non-stick skillet.
  • Sear the salmon fillets flesh-side down for 5 minutes, or until they are nicely browned to your liking.
  • Flip them over and cook for another 5 minutes, or until cooked through depending on the thickness of the fillets. The sides should change color and become uniform.
  • Carefully remove the salmon fillets from the pan and place them on a serving dish. Cover them with parchment paper or aluminum foil to keep warm.

Creamy garlic, spinach and cherry tomato sauce

  • In the same pan, without washing it, add the butter and let it melt.
  • Once the butter has melted, add the chopped onion and garlic and sauté until they become translucent.
  • Add the cherry tomatoes and sun-dried tomatoes, then sauté for 1 minute to release their flavor. The cherry tomatoes should not become soft.
  • Add the spinach to the pan and stir it together with the tomatoes until it’s slightly wilted, about 2 minutes.
  • At this point, I switched to another pan for serving and taking photos, so this step isn’t necessary for you.
  • Add the heavy cream and half of the broth (optional, but it adds extra flavor), then season with salt and pepper to taste. As soon as the cream begins to simmer, add the Parmesan cheese. Stir everything together.
  • Once the cheese has melted and the sauce is nice and creamy, place the salmon fillets back into the pan on top of the sauce.
  • Let it simmer for 1 to 2 minutes so the salmon absorbs the flavors of the creamy sauce. Adjust the sauce’s consistency by adding broth if it becomes too thick.
  • Remove from heat, sprinkle with chopped parsley or finely chopped basil to taste, and spoon some sauce over the salmon fillets.
  • Serve immediately with rice, mashed potatoes, or pasta, according to your preference. You can also enjoy it on its own.