Description
This Tuscan Butter Salmon recipe features perfectly seared salmon fillets topped with a rich and creamy garlic, tomato, and spinach sauce infused with Parmesan and fresh herbs. Ready in just 25 minutes, it’s a flavorful and elegant dish perfect for a quick weeknight dinner or a special occasion.
Ingredients
Units
Scale
For the Salmon
- 2 tablespoons olive oil
- 4 (6 ounces each) salmon fillets, skin on, patted dry
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
For the Sauce
- 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 salmon: Warm the olive oil in a large nonstick skillet over medium-high heat. Season the salmon fillets all over with kosher salt and freshly cracked black pepper.
- Sear the salmon: When the oil is shimmering but not smoking, add the salmon fillets skin side UP and cook until the flesh is deeply golden, about 5 minutes. Flip the salmon and cook an additional 2 minutes. Transfer the salmon to a plate to rest.
- Make the sauce base: Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic and cook until fragrant, about 20 seconds.
- Add vegetables: Add the halved cherry tomatoes to the skillet, seasoning them with salt and pepper. Cook until the tomatoes begin to burst, then add the baby spinach and cook until just wilted.
- Create the creamy sauce: Stir in the heavy cream, grated Parmesan cheese, and chopped fresh parsley and/or basil. Bring the mixture to a simmer, then adjust the heat to maintain a gentle bubble and cook until the sauce slightly reduces, approximately 3 minutes.
- Finish the dish: Return the salmon fillets to the skillet and spoon the sauce over them. Simmer gently until the salmon is cooked through, about 2 to 3 minutes more.
- Serve: Garnish with additional fresh herbs and squeeze lemon wedges over the top before serving.
Notes
- Make sure to pat the salmon dry to achieve a good sear.
- Do not overcook the salmon; it should be just cooked through for a tender, moist texture.
- Feel free to use a mix of fresh parsley and basil according to your preference.
- Lemon wedges add a bright, fresh contrast to the rich sauce – don’t skip them!
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
Nutrition
- Serving Size: 1 salmon fillet with sauce (about 6 ounces)
- Calories: 520
- Sugar: 4g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 140mg
