Tuscan Garlic Butter Salmon

DifficultyBeginner

Tuscan Garlic Butter Salmon is a creamy, flavorful, and rich dish featuring pan-seared salmon fillets smothered in a luxurious garlic butter sauce with sun-dried tomatoes, spinach, and Parmesan cheese. This dish balances richness with freshness, making it perfect for weeknight dinners or special occasions.

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Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
For the Salmon
 4 salmon fillets (skin-on or skinless)
 1 tsp salt
 ½ tsp black pepper
 ½ tsp paprika
 1 tsp olive oil
 1 tsp unsalted butter
For the Garlic Butter Sauce
 2 tbsp unsalted butter
 4 cloves garlic (minced)
 ½ tsp red pepper flakes (optional, for heat)
 ½ cup sun-dried tomatoes (chopped, packed in oil)
 1 cup heavy cream (or half-and-half for a lighter version)
 ½ cup chicken broth (or vegetable broth)
 ½ cup grated Parmesan cheese
 2 cups fresh spinach
 1 tsp Italian seasoning
 1 tbsp fresh basil (chopped, for garnish)
 Juice of ½ lemon (for brightness)
Pan-Sear the Salmon
1
  • Season the Salmon:
    • Pat the salmon fillets dry and season both sides with salt, black pepper, and paprika.
  • Sear in a Pan:
    • Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
    • Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until golden brown.
    • Remove from the pan and set aside.
Make the Garlic Butter Sauce
2
  • Sauté the Aromatics:
    • In the same pan, add 2 tablespoons butter.
    • Stir in minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
  • Add Sun-Dried Tomatoes:
    • Stir in chopped sun-dried tomatoes and cook for 1 minute to release their flavors.
  • Pour in the Liquids:
    • Add chicken broth and heavy cream, stirring to combine.
    • Simmer for 3-4 minutes to thicken slightly.
  • Melt in the Parmesan:
    • Stir in grated Parmesan cheese until melted.
  • Add the Spinach:
    • Stir in fresh spinach and cook until wilted.
Combine and Finish
3
  • Return Salmon to the Pan:
    • Nestle the salmon fillets back into the sauce.
    • Spoon the sauce over the salmon and simmer for 2 minutes.
  • Final Touches:
    • Squeeze in fresh lemon juice.
    • Sprinkle with chopped basil.
Serve and Garnish
4
  • Plate the Salmon:
    • Serve salmon fillets topped with extra sauce.
  • Garnish:
    • Sprinkle with more Parmesan cheese and fresh basil.
  • Pair With:
    • Serve with crusty bread, mashed potatoes, pasta, or roasted vegetables.
Pro Tips
5
  • For a Crispier Salmon: Let the salmon come to room temperature before searing.
  • Make It Dairy-Free: Use coconut milk instead of heavy cream.
  • Add More Heat: Increase the red pepper flakes or add a dash of cayenne.

 

Ingredients

For the Salmon
 4 salmon fillets (skin-on or skinless)
 1 tsp salt
 ½ tsp black pepper
 ½ tsp paprika
 1 tsp olive oil
 1 tsp unsalted butter
For the Garlic Butter Sauce
 2 tbsp unsalted butter
 4 cloves garlic (minced)
 ½ tsp red pepper flakes (optional, for heat)
 ½ cup sun-dried tomatoes (chopped, packed in oil)
 1 cup heavy cream (or half-and-half for a lighter version)
 ½ cup chicken broth (or vegetable broth)
 ½ cup grated Parmesan cheese
 2 cups fresh spinach
 1 tsp Italian seasoning
 1 tbsp fresh basil (chopped, for garnish)
 Juice of ½ lemon (for brightness)

Directions

Pan-Sear the Salmon
1
  • Season the Salmon:
    • Pat the salmon fillets dry and season both sides with salt, black pepper, and paprika.
  • Sear in a Pan:
    • Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
    • Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until golden brown.
    • Remove from the pan and set aside.
Make the Garlic Butter Sauce
2
  • Sauté the Aromatics:
    • In the same pan, add 2 tablespoons butter.
    • Stir in minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
  • Add Sun-Dried Tomatoes:
    • Stir in chopped sun-dried tomatoes and cook for 1 minute to release their flavors.
  • Pour in the Liquids:
    • Add chicken broth and heavy cream, stirring to combine.
    • Simmer for 3-4 minutes to thicken slightly.
  • Melt in the Parmesan:
    • Stir in grated Parmesan cheese until melted.
  • Add the Spinach:
    • Stir in fresh spinach and cook until wilted.
Combine and Finish
3
  • Return Salmon to the Pan:
    • Nestle the salmon fillets back into the sauce.
    • Spoon the sauce over the salmon and simmer for 2 minutes.
  • Final Touches:
    • Squeeze in fresh lemon juice.
    • Sprinkle with chopped basil.
Serve and Garnish
4
  • Plate the Salmon:
    • Serve salmon fillets topped with extra sauce.
  • Garnish:
    • Sprinkle with more Parmesan cheese and fresh basil.
  • Pair With:
    • Serve with crusty bread, mashed potatoes, pasta, or roasted vegetables.
Pro Tips
5
  • For a Crispier Salmon: Let the salmon come to room temperature before searing.
  • Make It Dairy-Free: Use coconut milk instead of heavy cream.
  • Add More Heat: Increase the red pepper flakes or add a dash of cayenne.

Notes

Tuscan Garlic Butter Salmon
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