Tuscan Salmon In Cream Sauce (with Spinach & Tomatoes)

This Tuscan salmon recipe has an incredibly rich flavor and is high-quality protein. Salmon has many healthy benefits including full of vitamins and minerals (potassium, selenium and vitamin B12). Plus, the amount of omega-3 fatty acids it has gives salmon its ‘brain food’ reputation.

How to Cook Salmon (For Tuscan Salmon and Any Dish)

Use either skin-on or skinless salmon fillets. I like skin-on fillets because it helps add flavor and retain moisture plus it helps to keep the salmon together while searing.
To allow the salmon skin and flesh to crisp up evenly while cooking, bring the salmon fillets at room temperature and pat dry with paper towels. This also helps to prevent sticking in the pan.
Season salmon before cooking to avoid drawing out the moisture and end up with dry salmon.
Make sure your pan is nice and hot before adding your fillets into the pan.

What Wine Goes Well With Salmon?

It is always recommended to have a WHITE wine with any type of fish, but of course, there are plenty of red wines that taste light and sweet enough to go elegantly with this dish.

For this Tuscan salmon dish, I suggest a light, sweet white wine.

Some excellent white wines that are complimentary choices are:

light Chardonnay
Pinot Gris
Riesling (sweeter option)
Sparkling Moscato (sweeter option)

Wine Pairings with Salmon:

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Cook Time 30 mins

Total Time 30 mins

Cooking Method: Frying - Stovetop, Keto, Sauteing

Cuisine: American, Italian, Mediterranean

Courses: Main Course

Difficulty: Intermediate

Ingredients

4 Salmon fillets (or large cut into 2 inch wide pieces)
2 tbsp butter
2 tsp olive oil
5 cloves garlic
2 cups cherry tomatoes or dried tomatoes
1 3/4 cups half and half
1 bag baby spinach (or 3 cups per preference) (can also use frozen)
1 small onion (if desired)
1/2 cup grated parmesan cheese
1 tbsp parsley for garnish
salt & pepper to taste

Cooking Instructions

1
Add the oil into a large skillet and heat over medium-high heat.
2
While the oil is heating, pat the filets dry with a paper towel and season them on both sides with salt and pepper.
3
When oil is heated, add filets to hot pan skin side down and sear in the hot pan. Some variations say flesh-side down first, but I don't think it matters. Sear for 5 minutes on each side, until filets are a solid color (or until cooked to your liking). Once cooked, remove from the pan and set aside.
4
Using the same pan, add your butter, garlic and onion. Cook for about 5 minutes until onions are softened (usually translucent).
5
Add in tomatoes and allow to cook until softened. Fresh cherry tomatoes will begin to open up or pop open. You can also push down on them with a spatula to open them and cook quicker.
6
Once tomatoes are gently softened and opened, add in the half and half cream and spinach. The spinach will reduce drastically once it starts to heat and is stirred. You can always add more if you prefer. Reduce heat and let simmer for about 5 minutes.
7

Add back in salmon and let it all heat up together for another few minutes before serving.

*Serve with rice and/or a green vegetable.

*Serve over cauliflower rice for Keto or no-carb option

*Serve with a white white

Note

Try making the Perfect Green Beans for a side dish!

Keywords: salmon,cream sauce,tuscan,spinach,tomatoes