Creamy Tuscan Salmon Recipes
CREAMY TUSCAN SALMON RECIPE
This creamy Tuscan salmon recipe has an amazing cream sauce with sun-dried tomatoes, spinach, garlic, and lemon juice. The best part? It only takes about 20 minutes to make!
Provided by Natasha Bull
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Prep your salmon and sprinkle each piece on both sides with salt & pepper and garlic powder, then dredge the salmon in flour.
- Add the oil and butter to a skillet over medium-high heat. Once hot, add the salmon. Cook the salmon for 3-4 minutes/side or until it has a nice crust (careful not to overcook - it should not be fully cooked yet). Take the salmon out of the pan and set aside.
- Add the chicken broth, lemon juice, and sun-dried tomatoes to the pan. Let it bubble for a couple of minutes.
- Stir in the cream and let it cook for a couple more minutes.
- Reduce heat to medium-low and add the spinach to the skillet. Let it wilt for 30 seconds or so, then add the fish in. Cook for a few minutes until the salmon is cooked through and the sauce thickens up a bit.
- Serve with the basil and fresh parmesan if desired.
Nutrition Facts : Carbohydrate 6 g, Protein 26 g, Fat 37 g, SaturatedFat 17 g, Cholesterol 151 mg, Sodium 270 mg, Fiber 2 g, Sugar 1 g, Calories 453 kcal, ServingSize 1 serving
CREAMY TUSCAN SALMON
Pan-seared crispy salmon fillets in delicious creamy spinach, olives, and sun-dried sauce using coconut cream.
Provided by Rena
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Rinse the fish fillets and pat dry using a kitchen towel. Season the salmon with Italian seasoning, salt, and ground pepper. (Alternatively, you could add the Italian seasoning later in the coconut cream sauce.)
- Heat a large non-stick pan. Add oil and heat until shimmering. Place the fish and cook until nicely golden brown about 4-6 minutes each side.
- Remove the fish from the pan and set aside. Using the same pan, add garlic and sauté until fragrant.
- Immediately add chopped tomatoes, olives, and spinach. Pour in the broth and stir well.
- Reduce the heat to low and cook stirring constantly until the spinach is wilted. Now stir in the coconut cream and cook for 1 minute more.
- Carefully return the cooked salmon to the pan, nestling it into the sauce and cook until heated.
- Taste and adjust the seasonings according to your taste. Transfer the salmon to the serving plates.
- Pour the sauce on top of the fish and serve warm.
Nutrition Facts : Calories 428 kcal, Carbohydrate 12 g, Protein 27 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 62 mg, Sodium 801 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
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- Pat salmon dry, then season with salt, pepper and Italian seasoning. Add olive oil to large skillet and heat over MED-HIGH heat until hot. Add salmon, skin-side UP (if using skin-on filets), and cook for 4-5 minutes. Try not to move the salmon around as it cooks. This is what creates a great golden brown crust.
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- Heat up oil in a skillet on medium-high heat, carefully add the salmon, skin side down and cook for 4 minutes on each side. Once it is nice and golden on the edges, remove the salmon from the pan and set aside. (remove some of the remnant oil if need be)
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- Heat 2-3 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add salmon and cook for 3-4 minutes, or until golden brown on the bottom. Flip salmon over, reduce heat to medium and cook an additional 3-4 minutes, or to desired doneness, then remove to a plate. Don’t wipe out the skillet.
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