Creamy Tuscan Salmon

Since childhood 👧, I always enjoy eating fish. I find it light, tasty and very versatile. I have a few favorites such as Cod, Orange Roughy, Red Snapper, Rainbow trout, Mahi-Mahi, Perch, Sardines, Bass, Tuna, Swordfish and Marlin.
 
Another one that is incredibly amazing is Salmon! Not only tasty, this fish is also a superfood 💚! Packed with omega-3 fatty acids, protein, vitamin D, vitamin B12, selenium and potassium that contribute to brain function, improve heart health, reduce inflammation, improve mood as well as skin, nail and hair.
 
I have almost a dozen recipes on the website 💻 and they just keep coming. So far, there’s West Coast Smoked Salmon Chowder, Salmon Pie, Baked Salmon with Dill Sauce, Easy Miso Glazed Salmon, Pacific Coast Salmon on the BBQ, and more. Here’s the latest one… my Creamy Tuscan Salmon!
 
Insanely delicious, this dish is perfect when entertaining, as a weeknight meal or when time is in short supply. As I’ve mentioned many times – “We eat with our eyes 👀 first!” -, and this one-pot recipe delivers it beautifully.
 
The first essential step to do is to pat dry the fillets with paper towels so we get a nice sear on them. If the moisture 💦 is left on the surface, the fish will steam rather than sear, resulting in a soggy texture… not so appetizing!
 
Depending on what I find at my supermarket 🛒, the salmon may or may not have skin on. Besides the thickness of the fish, one important thing to know is the cooking time varies between them, with or without skin.

No skin…
– Place the fish, seasoned side down, and cook, based on the thickness of the fish, for 3:30 to 4 minutes ⏰ while seasoning the top. To know when to flip the fillets, the sides should be halfway done. After flipping, it takes only 2 to 2:30 minutes.
Skin-on…
– The fish fillets are seared skin-side down first until crisp which takes a little more time, about 4:30 to 6 minutes. After seasoning the top, they’re flipped and the flesh side take less than 2 minutes ⏳ of searing.
 
As I want to keep a true Italian vibe to this dish, the seasoning I use for my Creamy Tuscan Salmon is ground sea salt 🧂, freshly ground mixed peppercorns and Italian seasoning. The rest of the ingredients in this recipe are commonly used in this roman dish.
 
Like most fish recipes, it takes 30 minutes at the most to make this one-pot dish! It’s elegant enough to serve to your guests and also convenient to make for a weeknight dinner. It can be enjoyed as is with crusty bread or with rice 🍚.
 
This fabulous, colorful Creamy Tuscan Salmon is so elegant and healthy! Super easy to make 👩‍🍳👨‍🍳, within 30 minutes, you can enjoy this lovely dish! Check out a similar delightful recipe using a different protein… Creamy Tuscan Chicken!
Bon Appétit! 🍽
 
Check out these other delicious fish recipes… 😀
– Sole Almondine
– Spanish Picada Fish Fillets
– Ceviche de Pescado – Fish Ceviche
– Panko Breaded Fish Fillet
– Sausalito Smoked Salmon Dip
– Fisherman’s Pie
– Salade Niçoise
– Blackened Grilled Fish
– Lemon Caper Haddock with Pimiento
and for even more fish recipes 🐠🐟, click on this link… Recipe Category • Fish & Seafood
 

 
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Creamy Tuscan Salmon

This delicious Creamy Tuscan Salmon is colorful plus quick and easy to make. It’s an elegant recipe to enjoy anytime…

5 from 17 votes

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Servings 4 fillets

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Passive Time 20 minutes mins

Ingredients

  

1x2x3x

SALMON

• 4 salmon fillets (about 6 ounces each), patted dry
• ground Himalayan pink salt, to taste
• freshly ground black pepper, to taste (I always use mixed peppercorns)
• 1 tbsp. Italian seasoning, or as needed see Recipe
• 1 tbsp. olive oil tips & tricks
• 1 tbsp. butter

SAUCE

• 1 tbsp. butter
• 1/3 cup shallots, finely chopped
• 1/3 cup roasted red peppers, drained and roughly chopped tips & tricks
• 3 large cloves garlic, pressed
• 1 cup 35% heavy cream
• 1/4 cup dry white wine such as Pinot Grigio or Chardonnay
• 1/2 cup Grana Padano cheese, grated
• 3 cups baby spinach leaves, packed
• 1/2 tsp. lemon zest
• 1/2 tsp. dried basil leaves (substitute 1 1/2 tsp. fresh chopped basil leaves)
• 1/4 tsp. red pepper flakes, or to taste
• 1 1/2 tbsp. fresh chopped parsley, for garnish tips & tricks

Directions

 

• Season salmon with salt, pepper, and Italian seasoning; set aside.
• In a large skillet over medium-high heat, add oil and butter.
• When hot and sizzling, place salmon fillets, seasoned side down. Cook for 3:30 to 4 minutes while seasoning the top with salt, pepper and Italian seasoning.
• Carefully flip fillets and cook for 2 to 2:30 minutes (the sides should be halfway done before flipping). Transfer to a plate and set aside.
• In the same skillet, reduce heat to medium and melt butter. Add shallots and sauté for 1 minute.
• Add roasted red peppers and cook for 1 minute as well. Add garlic and sauté for 30 seconds.
• Stir in heavy cream and wine; bring mixture to a low boil. Reduce the heat to medium and simmer until sauce reduces slightly, about 3 minutes.
• Add cheese and stir until blended.
• Add baby spinach leaves and cook until they just start to wilt, 1 minute at the most.
• Stir in lemon zest, basil and red pepper flakes.
• Return salmon to skillet, including any accumulated juices. Spoon sauce over and cook until heated through, 2 to 3 minutes.
• Sprinkle on fresh chopped parsley just before serving.

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