Tuscan Butter Salmon
A rich, flavorful salmon dish inspired by Tuscan cuisine, featuring a creamy garlic butter sauce and fresh herbs.
Equipment
- 1 Large skillet non-stick recommended
- 1 Spatula for turning salmon
- 1 Mixing Bowl
Ingredients
Salmon
- 4 salmon fillets
- Salt and pepper to taste
- 1 tbsp olive oil
Tuscan Butter Sauce
- 1/4 cup unsalted butter
- 3 cloves garlic minced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup sun-dried tomatoes chopped
- 1 cup baby spinach
- 1 tsp Italian seasoning
- 1/4 cup grated Parmesan cheese
Instructions
Preparation
- Season the salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear the fillets for about 4 minutes on each side or until golden brown. Remove from skillet and set aside.
- In the same skillet, melt butter. Add minced garlic and cook until fragrant, about 1 minute. Stir in sun-dried tomatoes and cook for another 2 minutes.
- Add chicken broth, heavy cream, and Italian seasoning to the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Stir in baby spinach and cook until wilted, about 2 minutes. Mix in Parmesan cheese and adjust seasoning with salt and pepper.
- Place the salmon back into the skillet, spooning sauce over each fillet. Cook for an additional 2 minutes to heat through.
- Serve the salmon hot, garnished with fresh parsley or basil. Pair with your choice of side dishes and a glass of white wine.
Storage
- Transfer any leftovers to an airtight container and refrigerate for up to 3 days.
- Gently reheat leftovers in a skillet over low heat, adding a little broth if necessary to loosen the sauce.
Notes
Pro Tips: Use fresh salmon for the best flavor and texture. Ingredient Substitutions: Substitute half and half for heavy cream for a lighter sauce. How to Serve: Pairs well with roasted vegetables or a simple salad. Storage & Freshness: Best consumed within 3 days. Make-Ahead Tips: Prepare the sauce ahead and store separately, then combine with freshly cooked salmon before serving.