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Creamy Tuscan Salmon
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5 from 17 votes

Creamy Tuscan Salmon

This delicious Creamy Tuscan Salmon is colorful plus quick and easy to make. It’s an elegant recipe to enjoy anytime…
Prep Time10 minutes
Cook Time20 minutes
Passive Time20 minutes
Servings: 4 fillets
Author: Francine Lizotte
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword Elegant Cuisine, Fish & Seafood, Gluten Free, Healthy, One Pot Meals, Quick & Easy, Weeknight Recipes

Ingredients

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.