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Tuscan Salmon with Parmesan Cream Sauce Recipe

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4.2 from 83 reviews

Tuscan Salmon with Parmesan Cream Sauce is a rich and flavorful dish featuring tender salmon fillets seared to crispy perfection, then simmered in a creamy sauce made with garlic, sun-dried tomatoes, white wine, Parmesan cheese, and fresh spinach. This quick and elegant meal comes together in just 25 minutes, making it perfect for a weekday dinner or special occasion.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Salmon

  • 4 pieces salmon fillet
  • 1 tbsp butter
  • 1 tbsp olive oil
  • Salt and pepper, to taste

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

  1. Prepare and sear the salmon: Pat the salmon dry with a paper towel to remove excess moisture. Season both sides with salt and pepper. Heat the olive oil and butter together in a frying pan over medium-high heat. Place the salmon fillets skin side up first and sear for about 6-7 minutes until golden and the skin is crispy. The salmon does not need to be fully cooked at this stage. Remove the salmon and set aside on a plate.
  2. Sauté garlic and sun-dried tomatoes: Using the same pan, lower the heat to very low and add the minced garlic and sliced sun-dried tomatoes. Sauté gently for about 30 seconds, being careful not to burn the garlic.
  3. Deglaze with white wine: Pour in the dry white wine to deglaze the pan, scraping up any browned bits. Let the wine simmer for about 5 minutes until the liquid is reduced by half.
  4. Make the Parmesan cream sauce: Add the double/heavy cream and grated Parmesan cheese to the pan. Stir continuously until the cheese melts and incorporates smoothly into the sauce.
  5. Add spinach and return salmon: Stir in the fresh spinach and nestle the seared salmon fillets back into the pan. Simmer the sauce and salmon together over low heat for 5 minutes to allow the flavors to meld and the salmon to finish cooking.
  6. Season and serve: Taste the sauce and season with salt as needed. Serve immediately, spooning the creamy Parmesan sauce over the salmon.

Notes

  • For best results, use fresh salmon fillets with skin on for a crispy texture.
  • Sun-dried tomatoes packed in oil add intense flavor; drain slightly before slicing.
  • Use dry white wine such as Sauvignon Blanc or Pinot Grigio for deglazing.
  • Double or heavy cream ensures a rich and velvety sauce; substitute with half-and-half for a lighter version but sauce will be less thick.
  • Fresh Parmesan cheese provides authentic flavor; pre-grated cheese may not melt as smoothly.
  • Adjust cooking time depending on salmon thickness to avoid overcooking.
  • This dish pairs well with crusty bread, mashed potatoes, or pasta to soak up the creamy sauce.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Tuscan, Italian

Find it online: https://ellarecipe.com/tuscan-salmon-with-parmesan-cream-sauce-recipe/