This Creamy Garlic Tuscan Salmon is a delicious dish with tender salmon in a rich, creamy sauce filled with garlic, spinach, and sun-dried tomatoes. It’s a flavor explosion!
Honestly, who wouldn’t want to swim in a creamy garlic sauce? I love serving it over pasta or rice, soaking up all that yummy goodness. Your taste buds will thank you! 😋
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here. If fresh isn’t available, you can use frozen salmon; just ensure it’s thawed before cooking. For a milder flavor, tilapia or cod can work in place of salmon.
Sun-Dried Tomatoes: These add a sweet, tangy kick. If you don’t have them, chopped fresh tomatoes, roasted red peppers, or even olives make great substitutes, although the flavor will change slightly.
Heavy Cream: For a lighter option, you can use half-and-half or coconut cream. However, this will change the flavor and texture; coconut cream offers a nice twist, if you don’t mind a hint of coconut!
Mushrooms: I love using cremini mushrooms, but you can swap them for button mushrooms or even spinach for a veggie twist. Just keep in mind, the more mushrooms, the richer the flavor!
How Do I Properly Cook Salmon for this Dish?
Cooking salmon perfectly can be tricky, but it’s key for a great dish. Here’s how to do it:
- Always start with a hot skillet. This helps to get a nice sear on the salmon, so heat your oil until it shimmers.
- Place the salmon fillets skin-side up first. This allows the skin to get crispy when you eventually flip it.
- Cook until golden brown, around 4-5 minutes, and then flip gently with a spatula. Cook for another 3-4 minutes until it flakes easily with a fork.
- If the salmon is still slightly opaque in the middle, cover it and let it sit for a minute or two off the heat to finish cooking through.
Following these steps guarantees delicious, flaky salmon every time!
Creamy Garlic Tuscan Salmon
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
For the Sauce:
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach leaves
- 1/2 cup mushrooms, sliced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup dry white wine (optional)
- 1 tsp Italian seasoning or dried oregano
For Garnish:
- Fresh parsley, chopped
- 4 oz fettuccine or pasta of choice (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10-15 minutes of prep time and approximately 20 minutes of cooking time. Total, you’ll need about 30-35 minutes to get this dish on the table. Perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry with paper towels. This helps to get a nice sear on the fish. Season both sides generously with salt and freshly ground black pepper. This simple seasoning will enhance the natural flavors of the salmon.
2. Cook the Salmon:
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot and shimmering, carefully add the salmon fillets skin-side up. Cook for about 4-5 minutes until they are golden brown. Gently flip the salmon and cook for another 3-4 minutes, or until the fish is just cooked through and flakes easily with a fork. Remove the salmon from the skillet and set it aside on a plate.
3. Sauté the Aromatics:
Using the same skillet, add the minced garlic and chopped shallot. Sauté for 1-2 minutes or until fragrant. Stir often to prevent burning. This step builds the base of flavor for your sauce!
4. Add the Vegetables:
Next, toss in the sliced mushrooms and chopped sun-dried tomatoes. Cook for about 3-4 minutes, stirring occasionally, until the mushrooms are tender.
5. Make the Creamy Sauce:
If you’re using white wine, pour it in now. Let it simmer for a couple of minutes until reduced by half. This will enhance the flavor of your sauce. Stir in the heavy cream, grated Parmesan cheese, and Italian seasoning. Allow the sauce to simmer gently for 3-5 minutes until it thickens.
6. Add Spinach and Combine:
Stir in the fresh spinach and cook for about 1-2 minutes, or until the spinach is wilted. If you’re serving this with pasta, you can prepare it during this time according to package instructions. Once cooked, drain and toss the pasta in the creamy sauce.
7. Return the Salmon:
Carefully place the cooked salmon fillets back into the skillet, spooning some of the creamy sauce over the top. Let everything warm together for just a minute so the salmon absorbs some of that delicious flavor.
8. Serve and Enjoy:
Spread evenly onto plates (if using pasta) and garnish with freshly chopped parsley. Serve immediately for a delightful dinner experience. This dish pairs beautifully with crusty bread or a simple green salad. Enjoy!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely in the refrigerator overnight or under cold running water before cooking. Pat it dry to help it sear nicely in the pan.
How Can I Make This Recipe Dairy-Free?
To make this dish dairy-free, substitute heavy cream with a non-dairy alternative like coconut cream or cashew cream. Use nutritional yeast instead of Parmesan for a cheesy flavor without dairy!
What’s the Best Way to Store Leftovers?
Store any leftover creamy garlic Tuscan salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through.
Can I Add More Vegetables?
Absolutely! Feel free to add other vegetables like bell peppers or zucchini. Just remember to sauté them along with the mushrooms and sun-dried tomatoes for even cooking and flavor distribution.
