Creamy Tuscan Salmon
A gluten-free dinner featuring perfectly seared salmon in a creamy sauce with tomatoes, spinach, and herbs.
Equipment
- saute pan
- Second saute pan
Ingredients
Salmon and Sauce Ingredients
- 2 6 oz pieces salmon
- 4 tablespoons olive oil divided
- 2 tablespoons butter
- 1 small onion diced
- 3-4 cloves garlic minced
- ½ cup cherry tomatoes halved if desired
- ¼ cup sun dried tomatoes chopped (in oil)
- ½ cup vegetable broth or chicken broth, use ¾ cup-1 cup for more sauce
- ½ cup heavy cream
- 1 teaspoon ground basil
- ½ teaspoon kosher salt plus extra for seasoning salmon
- ¼ teaspoon pepper plus extra for seasoning salmon
- ¼ cup Parmesan cheese
- 2 cups fresh baby spinach
- 2 tablespoons fresh parsley for garnish
- 1 tablespoon tomato paste optional
Instructions
Sear the salmon
- Generously salt and pepper both sides of the salmon and heat a deep saute pan with olive oil. When oil is hot, place salmon skin side down and sear approximately 5 minutes per side until cooked through. Remove from pan and set aside.
Make the sauce
- Wipe the saute pan clean, then heat olive oil and butter, add onion and garlic and saute for 5 minutes. Add cherry tomatoes, sun-dried tomatoes, salt, pepper, and basil. Simmer until cherry tomatoes blister.
- Add vegetable broth and cream. Stir to combine and bring to a simmer. Add Parmesan cheese and spinach, mix and let simmer until spinach wilts.
Combine
- Add seared salmon to the sauce. Serve alongside roasted potatoes, garlic bread, salad, or over pasta.
Notes
Optional to bake salmon at 350°F for 15 minutes instead of searing.
Nutrition
Serving: 1servingCalories: 500kcalCarbohydrates: 15gProtein: 35gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 20mgCalcium: 150mgIron: 2mg
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