Skip to content

CREAMY TUSCAN SALMON

Ingredients

  • 3 to 4 salmon filets, about 6 to 7 oz each
  • olive oil
  • kosher salt/pepper
  • 4 TBLS butter
  • 5 garlic cloves, minced
  • 1 shallot, minced
  • 8 to 10 sun-dried tomatoes in oil, drained and sliced
  • 1/3 C clam juice or seafood stock
  • 1 1/2 C heavy whipping cream
  • 3 C baby spinach, extra leaves for garnish
  • 1/2 C Parmesan cheese, freshly grated
Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

I’m always looking for new ways to prepare salmon…Faroe Island (Scottish) salmon is my favorite! It is super buttery, and always cooks up perfectly. Scottish Salmon is also sushi-grade…so no need to fully-cook. I actually like mine at a medium temperature. I came across several recipes for Creamy Tuscan Salmon on Pinterest. So, I kind of took a bit of inspiration from each in making this dish. It’s a fairly simple dish that can be on your table in under thirty minutes! Yearning for more salmon recipes? Click here to check these out!

As you know by now, I love cooking in cast iron. This 12″ Lodge Cast Iron Pan was perfect to not only, sear the salmon, but to also make this incredible sauce. The sauce…oh my…so rich and creamy. I served it all up with my favorite microwavable rice from VeeTee!

a cast iron pan of creamy tuscan salmon

Line a cast iron pan with olive oil. I also sprayed a touch of cooking spray just to ensure the salmon would not stick. Season the salmon filets with kosher salt and pepper. Once the pan is hot, place the salmon filets, skin side up. A huge key is to let the salmon sear…do NOT touch. The salmon will “tell you” when it is ready to flip! Depending on thickness, it will take approximately 4 to 5 minutes a side. About halfway through the sear, I placed another cast iron pan on top of the filets to get a nice sear on all edges. Flip and sear the skin side (no need to place the cast iron pan on top this round). Remove from pan and reserve.

three filets of salmon searing skin side up in a cast iron pan

In the same pan, add in the butter, garlic and shallots. Allow to cook for just a few minutes. Scrape up any bits from the bottom of the pan. Add in the sun-dried tomatoes. Place your spinach in a microwavable bowl and cook for one minute. The spinach will not wilt completely.

Add in the clam broth and allow the sauce to reduce down a few minutes. Lower heat. Add in the heavy whipping cream. Allow to slowly simmer for about eight minutes. Slowly, just a little bit at a time, whisk in the Parmesan cheese. If you throw it all in at once, the cheese will clump. Mix in the spinach. Place salmon filets back in pan and spoon sauce on top of each filet. Serve alone or with rice. ENJOY this recipe for Creamy Tuscan Salmon!

More to Plate...

a big bowl full of creamy lobster bisque

CREAMY LOBSTER BISQUE

So, there was this restaurant back home in Pennsylvania that served up the most amazing Creamy Lobster Bisque. Although the restaurant has

two casserole dishes filled with homemade green bean casserole

HOMEMADE GREEN BEAN CASSEROLE

For years, and years I have been making green bean casserole using canned cream of mushroom soup and the typical fried onions

two bowls of Italian wedding soup

ITALIAN WEDDING SOUP

Italian Wedding Soup may just be the most perfect bowl of goodness out there. One of the unique things about this soup

2 Comments

  1. […] If you love the combination of spinach and cream. Check out my recipe for Spinach Ricotta Pasta. This pasta recipe has been shared and viewed so many times on my Pinterest page. You may also enjoy my Creamy Tuscan Salmon. […]


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.