Description
Tuscan Butter Salmon is a rich and flavorful dish featuring seared salmon fillets cooked in a luscious butter-garlic sauce with burst cherry tomatoes, fresh spinach, and creamy Parmesan. This Italian-inspired meal offers a perfect balance of tender, flaky fish and a velvety, herb-infused sauce, finished with a fresh squeeze of lemon for brightness.
Ingredients
Units
Scale
Salmon and Seasoning
- 2 tablespoons olive oil
- 4 (6 ounces each) salmon fillets, skin on, patted dry
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Sauce Ingredients
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups halved cherry tomatoes
- 2 cups baby spinach
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley and/or basil
- Lemon wedges, for serving
Instructions
- Heat the oil and season the salmon: Warm 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Season the salmon fillets generously on all sides with kosher salt and freshly cracked black pepper.
- Sear the salmon: Once the oil is shimmering but not smoking, place the salmon fillets skin side up in the skillet. Cook without moving until the flesh develops a deep golden color, about 5 minutes. Then flip the fillets over and cook for an additional 2 minutes. Remove the salmon from the skillet and set aside on a plate.
- Prepare the sauce base: Reduce the heat to medium and add 3 tablespoons of butter to the skillet. After the butter melts, stir in the minced garlic and sauté until fragrant, about 20 seconds.
- Add tomatoes and spinach: Add the halved cherry tomatoes to the skillet and season with salt and pepper. Cook until the tomatoes begin to burst and release their juices. Then add the baby spinach and cook just until wilted.
- Create the creamy sauce: Stir in 1/2 cup heavy cream, 1/4 cup freshly grated Parmesan cheese, and 1/4 cup chopped fresh parsley or basil. Bring the mixture to a gentle simmer and reduce the heat so the sauce bubbles gently. Cook until slightly thickened and reduced, about 3 minutes.
- Return the salmon to the skillet: Place the salmon fillets back into the skillet and spoon the sauce over them. Simmer gently until the salmon is cooked through, about 2 to 3 minutes more.
- Garnish and serve: Garnish with additional fresh herbs and serve with lemon wedges for squeezing over the top just before eating.
Notes
- For extra flavor, allow the salmon fillets to come to room temperature before cooking to ensure even cooking.
- Do not overcrowd the skillet; cook the salmon in batches if needed to maintain the golden crust.
- You can substitute basil for parsley or use a mix of both to suit your taste.
- If you prefer a lighter version, replace heavy cream with half-and-half or a dairy-free alternative.
- Serve this dish with crusty bread or over a bed of rice or pasta to absorb the delicious sauce.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 278mg
- Fat: 39g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0.3g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 155mg
