CategoryChefs Choice, Fish, Main Courses
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.
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
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