Creamy Tuscan Salmon
This Creamy Tuscan Salmon features restaurant quality pan seared salmon served with a creamy sun dried tomato, garlic and Parmesan sauce. Ready in just 20 minutes, this salmon is perfect for a special occasion or any night of the week!
- 4 salmon fillets about 6 ounces each
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 2 tablespoons olive oil or oil drained from sun dried tomatoes
- 2 tablespoons butter unsalted
- 4 cloves garlic minced
- ¼ cup dry white wine
- ¼ cup sun dried tomatoes roughly chopped
- 1 cups heavy cream
- ½ cup Parmesan cheese
- 2 tablespoons fresh parsley chopped
Prep the salmon. Season salmon on both sides with salt and pepper.
Cook the salmon. Heat the olive oil in a large skillet over medium-high heat. Add salmon and cook for about 5 minutes per side or until golden and cooked through. Transfer the salmon to a plate and set aside.
Start the sauce. Melt the butter in the same skillet over medium heat. Add the garlic and cook for 30 seconds until aromatic. Add the wine and deglaze the pan. Cook for another minute while stirring then add the sun dried tomatoes. Continue cooking for another minute so the tomatoes release their flavor.
Finish the sauce. Add the heavy cream and Parmesan cheese to the skillet and stir everything together. Taste and season the sauce with salt and pepper to your taste. Simmer for another 2 minutes.
Add salmon back to skillet. Add the salmon back to the skillet and spoon sauce over the salmon. Garnish with parsley and serve immediately.
- If your salmon fillets come with skin on, don't remove the skin. The skin will protect the fillets from overcooking and it's much easier to remove once the salmon is cooked.
- Remove the salmon from the fridge at least 15 minutes before cooking to allow it to come to room temperature.
- The avoid your creamy sauce from curdling the key is to gently simmer it over medium low heat.
- Feel free to use other fish like trout, cod or haddock.
- You can store this creamy Tuscan salmon in an airtight container for up to 3 days in the refrigerator. I wouldn't recommend freezing it because of the creamy sauce, but you can safely freeze the pan seared salmon fillets in an air tight container for up to 1 month.
Serving: 1serving | Calories: 746kcal | Carbohydrates: 8g | Protein: 41g | Fat: 60g | Saturated Fat: 29g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 669mg | Potassium: 1186mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1883IU | Vitamin C: 7mg | Calcium: 247mg | Iron: 2mg