Description
A delightful dish combining succulent salmon fillets with a luscious, creamy sauce infused with garlic, cherry tomatoes, and fresh basil, perfect for cozy evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 ounces salmon fillets
- 1 teaspoon kosher salt (for the salmon, plus more)
- 1/2 teaspoon black pepper (plus more)
- 2 tablespoons butter
- 6 cloves garlic (smashed and minced)
- 18 ounces cherry tomatoes
- 1 cup heavy cream
- 1 1/2 teaspoons kosher salt (for the sauce)
- 1 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- black pepper (to taste)
- 1/2 cup parmesan cheese (shredded)
- 3–4 ounces spinach (chopped)
- 1/2 bunch fresh basil (roughly chopped)
Instructions
- Sear the salmon: Start by heating a 12-inch high-sided skillet over medium-high heat. Allow it to get hot, pat the salmon fillet dry, then season with salt and pepper. Add olive oil and place the salmon skin-side down, searing for 1-3 minutes per side. Remove and keep warm.
- Make the Tuscan sauce: In the same pan, add butter to the remaining oil. Once melted, add garlic and stir for about a minute. Add halved cherry tomatoes and cook until they start to split.
- Create the creamy mixture: Pour in the heavy cream and season with kosher salt, dried basil, cayenne pepper, and more black pepper. Simmer for 2-4 minutes.
- Finish the dish: Stir in parmesan cheese and spinach, cooking until the cream thickens. Add fresh basil and return the salmon to the pan. Heat everything through and serve.
Notes
Choose wild-caught salmon for better flavor and adjust cream thickness to your preference. Use fresh ingredients for the best taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg