Description
Creamy Garlic Butter Tuscan Salmon is a luscious, restaurant-quality main course featuring perfectly seared salmon fillets smothered in a rich garlic butter cream sauce with sun-dried tomatoes, Parmesan cheese, and fresh spinach. This hearty yet elegant dish comes together quickly in a single skillet and is perfect for impressing guests or for an elevated weeknight dinner.
Ingredients
Units
Scale
For the Salmon
- 4 salmon fillets (5 to 6 ounces each)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons olive oil
For the Garlic Butter Cream Sauce
- 1 tablespoon unsalted butter
- 3 to 5 cloves garlic, finely minced
- 1/4 cup reduced sodium chicken broth
- 1/2 cup chopped sun dried tomatoes (drained from the oil)
- 1 1/2 cups heavy cream (or half-and-half)
- 2 cups baby spinach (fresh, not frozen)
- 1/3 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1/2 teaspoon crushed red pepper flakes (optional, to taste)
- 1 tablespoon chopped parsley (optional, for garnishing)
Instructions
- Prep and Season Salmon
Pat the salmon fillets dry with paper towels. Evenly season the flesh side with garlic powder, paprika, salt, and pepper. - Sear the Salmon
Heat olive oil in a large skillet over medium heat. Add salmon fillets skin side down. Cook for about 3 minutes until the skin is crisp and the flesh side is golden. Flip the fillets and cook another 2-3 minutes, or until the salmon is opaque and flakes easily with a fork. Remove the salmon from the skillet, set on a plate, and cover with foil to keep warm. - Make the Garlic Butter Base
Using the same skillet, melt the unsalted butter over medium to medium-high heat, swirling the skillet. Add finely minced garlic and sauté for about 1 minute, stirring continuously to prevent burning, until fragrant. - Deglaze and Add Sun Dried Tomatoes
Pour in the reduced sodium chicken broth to deglaze the pan, letting any browned bits incorporate into the sauce. Add the chopped sun dried tomatoes and simmer for 1-2 minutes, stirring frequently. - Add Cream and Simmer
Pour in the heavy cream and bring to a gentle simmer (barely bubbling) for 2-3 minutes, making sure not to boil. This helps create a rich, creamy sauce. - Add Spinach and Cheese
Add the fresh baby spinach and cook, stirring, for about 2 minutes until wilted. Stir in Parmesan cheese, additional salt, pepper, and optional crushed red pepper flakes, allowing the cheese to melt and the sauce to thicken, about 1-2 minutes. - Return Salmon to Sauce and Finish
Place the salmon fillets back into the skillet. Spoon sauce over the top, flipping them gently to coat thoroughly. Allow the salmon to simmer in the sauce for another 1-2 minutes until heated through and well coated. - Serve
Serve immediately, garnished with chopped parsley if desired. This dish goes well with pasta, rice, mashed potatoes, or steamed vegetables.
Notes
- Use fresh salmon if possible for best texture and flavor. Well-thawed frozen salmon can be used in a pinch.
- Sear salmon skin side down first for the best texture; if using skinless fillets, use a bit of extra oil to prevent sticking.
- Heavy cream makes for the creamiest sauce; half-and-half can be substituted, but avoid lower-fat milks.
- Take care not to overcook the salmon as it will continue to cook slightly while resting and when returned to the warm sauce.
- This dish is best freshly made and is not ideal for freezing.
- Salmon will keep in an airtight container in the fridge for 4-5 days but should be reheated gently to prevent drying out the fish or causing the sauce to separate.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 540
- Sugar: 4g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg
