Creamy Tuscan Butter Salmon

Name: Creamy Tuscan Butter Salmon
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2/3 Salmon Fillets; 1 tbsp Olive Oil; 1 Onion, diced; 3 Garlic Cloves, minced; 1 tbsp Tomato Paste; 100g Sun-dried Tomatoes, chopped; 100ml White Wine, or chicken stock (optional); 375ml Heavy Cream; 1 tsp Paprika; 1 tsp Oregano; 50g Parmesan Cheese, grated; 200g Spinach; Some Salt, to taste; Some Pepper (Black), to taste

Creamy Tuscan Butter Salmon is a rich, restaurant-style dish that pairs flaky salmon with a silky, sun-drenched tomato and Parmesan cream sauce. Bright notes from white wine and spinach balance the indulgent sauce, while paprika and oregano add a warm, savory depth. Serve it over your favorite starch for an elegant weeknight or special-occasion meal.

Creamy Tuscan Butter Salmon is a rich, restaurant-style dish that pairs flaky salmon with a silky, sun-drenched tomato and Parmesa... Show more

By Home Chef Geoff · Original recipe

Health Grade

B+ · Healthy

Time

35 min

Price

4,65 €

Calories

1249 kcal

healthy

gluten free

high protein

low sodium

Method

Wash the spinach

Rinse the Spinach well under cold water to remove any grit, then spin or pat it very dry. If any stems look especially thick or tough, trim them off so the greens melt nicely into the sauce. Peel the Onion and the Garlic Cloves, and set everything on your cutting board.

Chop and grate

Dice the onion into small, even pieces, mince the garlic finely, and roughly chop the sun-dried tomatoes into bite-size pieces. Finely grate the Parmesan cheese so it melts smoothly into the sauce instead of clumping.

Season the salmon

Pat the salmon fillets very dry with paper towels, then check for any pin bones by running your fingertips over the surface and pulling them out if you find any. Season both sides generously with salt and black pepper.

Heat the pan

Set a large skillet over medium-high heat. Add the olive oil and let it heat until hot and shimmering, about 1–2 minutes, so the salmon sears instead of steaming.

Sear the salmon

Lay the salmon into the hot pan, presentation-side down first if it is skinless, or skin-side down if it has skin. Sear for 4 minutes without moving it, until a deep golden crust forms and the fish releases easily. Flip and cook for 2–3 minutes more, until the salmon is almost cooked through but still a little translucent in the center, then transfer it to a plate.

Cook the aromatics

Lower the heat to medium and add the diced onion to the same pan. Cook for 3–4 minutes, stirring often, until softened and lightly golden. Stir in the minced garlic, tomato paste, paprika, oregano, and the chopped sun-dried tomatoes, then cook for 1 minute more, stirring constantly, until everything smells fragrant and the tomato paste darkens slightly.

Deglaze the pan

Pour in the white wine and scrape up all the browned bits from the bottom of the pan with a wooden spoon. Let it bubble for 2 minutes so the liquid reduces slightly and picks up all that flavor from the pan.

Build the sauce

Stir in the heavy cream and bring it to a gentle simmer, not a boil. Let it cook for 3–4 minutes, stirring now and then, until the sauce thickens enough to lightly coat the back of a spoon. Stir in the grated Parmesan until fully melted, then add the spinach a handful at a time and fold it in until just wilted.

Finish the salmon

Return the salmon and any juices from the plate to the skillet, nestling the fillets into the sauce. Spoon some sauce over the top and simmer for 2–4 minutes, until the salmon is cooked through and flakes easily with a fork. Taste the sauce and add a little more salt or black pepper if needed.

Serve and spoon

Serve the salmon hot with plenty of the creamy Tuscan sauce spooned over each fillet. Make sure each serving gets some of the wilted spinach and sun-dried tomatoes from the pan.