Description
This Tuscan Butter Salmon recipe features tender salmon fillets cooked to perfection in a rich, creamy sauce infused with garlic, cherry tomatoes, spinach, Parmesan cheese, and fresh basil. It’s a flavorful and comforting dish that combines simple ingredients with a luxurious buttery cream sauce, perfect for a quick and impressive weeknight dinner.
Ingredients
Units
Scale
Salmon
- 4 salmon fillets (120 g each), skin on
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1/4 cup Parmesan cheese, grated
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
Instructions
- Season the Salmon: Pat the salmon fillets dry with a kitchen towel to remove any moisture, then season both sides with salt and black pepper evenly to enhance flavor.
- Sear the Salmon: Heat the olive oil in a large frying pan over medium heat. Place the salmon skin side up and cook for 3-4 minutes until a golden crust forms. Flip the salmon and cook for an additional 2-3 minutes. Transfer the cooked salmon to a plate to rest.
- Prepare the Sauce Base: In the same pan, melt the unsalted butter. Add the minced garlic and cherry tomatoes, sautéing for 1-2 minutes until fragrant and the tomatoes start to soften.
- Add Spinach: Add the baby spinach and cook for 2-3 minutes, stirring occasionally until the spinach is wilted.
- Create the Cream Sauce: Stir in the grated Parmesan cheese, heavy cream, and chopped fresh basil. Allow the sauce to simmer gently for 5-8 minutes, letting the flavors meld and the sauce thicken slightly.
- Combine and Finish Cooking: Return the salmon fillets to the pan, nestling them into the sauce. Spoon the sauce over the fillets, cover the pan, and simmer for an additional 2-3 minutes to heat the salmon through and meld flavors.
- Serve: Garnish with extra chopped fresh basil and serve the salmon fillets generously topped with the creamy Tuscan sauce.
Notes
- Patting the salmon dry before seasoning helps achieve a better sear for a crispy exterior.
- Use fresh basil for the best flavor; dried basil will not provide the same freshness.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
- Be careful not to overcook the salmon to keep it tender and moist.
- If desired, serve with crusty bread or over cooked pasta to soak up the delicious sauce.
Nutrition
- Serving Size: 1 salmon fillet with sauce (approx. 220 g)
- Calories: 450
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
