This dish features pan-seared salmon in a delicious, creamy sauce with spinach and tomatoes flavored with lots of garlic and Italian spices.
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I'm a sucker for a simple, delicious salmon dinner as you've probably gathered if you've perused through the site. Salmon is so nutritious with ample protein and healthy fats per serving. This Creamy Garlic Tuscan Salmon dish features pan-seared salmon in a flavorful, creamy sauce with spinach and tomatoes.
How to Make This Recipe
- Start by heating two tablespoons of butter in a medium, heavy-bottomed skillet over medium-high heat. I used a 10-inch cast-iron skillet.
- Season the flesh side of your salmon with salt and black pepper and transfer to your preheated skillet, flesh side down. Cook for 4-5 minutes until a nice golden brown crust forms. Flip salmon over to skin side and cook for an additional 4-5 minutes until skin is golden and crispy. Remove salmon from skillet and transfer to a paper towel-lined plate while you make the sauce.
- Add two more tablespoons of butter to the same skillet you cooked the salmon in. Once butter is melted add chopped onion and cook until translucent, 2-3 minutes. Add tomatoes and garlic and continue to cook until garlic is fragrant, about a minute. Add broth to pan and stir to break up any bits stuck to the pan. Add half and half and stir to incorporate all ingredients.
- Reduce heat to medium. Season sauce with salt, pepper, garlic powder, oregano, basil, thyme and cayenne pepper. Add balsamic vinegar and continue to cook until sauce begins to thicken, stirring occasionally, about 5 minutes. Add spinach and cook until spinach is wilted.
- If you would like your sauce a bit thicker, you can add the corn starch slurry at this time and cook while stirring until the sauce has thickened up, about 2 minutes. Test the flavor and consistency of your sauce and add more salt and pepper to taste. Once your sauce has reached your desired consistency, transfer salmon back to the pan with sauce, skin side down and spoon sauce over top of salmon. Serve immediately.
Store leftovers in an air tight container for up to 3 days.
What to Serve with Creamy Garlic Tuscan Salmon
Serve this dish with a side of pasta coated in lemon and olive oil such as angel hair or linguine. This salmon dish is also delicious served with couscous seasoned with fresh herbs.
If you want to keep things a bit lighter, serve this dish with a side of steamed or sautéed seasonal vegetables flavored with garlic or with a fresh, green salad with a delicious vinaigrette.
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Creamy Garlic Tuscan Salmon
- 4 tablespoon butter divided
- 1.25 lbs Atlantic salmon skin on, cut into 4 equal sized pieces
- ½ medium yellow onion chopped
- 1 10.5 oz package of cherry tomatoes halved length-wise
- 6 cloves garlic minced
- ¼ cup vegetable broth
- 1 ½ cups half and half
- salt and black pepper to taste
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ¼-½ teaspoon cayenne pepper
- 1 tablespoon balsamic vinegar
- 3 cups baby spinach leaves tightly packed
- cornstarch slurry 1 tablespoon each of cornstarch and water, mixed into thin paste (optional)
- Heat 2 tablespoons of butter in a large heavy bottomed skillet over medium high heat.
- Season flesh side of salmon with salt and pepper and add to preheated skillet skin side down. Cook for 4-5 minutes per side until golden brown on each side and cooked to your liking. Transfer salmon to a paper towel lined plate while you make the sauce.
- Add two tablespoons of butter to the same skillet you cooked the salmon in. Once butter is melted, add onion and saute until translucent, about 2-3 minutes. Add garlic and tomatoes and cook until garlic is fragrant, about another minute. Add broth to pan and stir to break up any bits stuck to the skillet. Add half and half and bring to a boil.
- Reduce heat to medium and season sauce with salt, pepper, garlic powder, oregano, basil, thyme and cayenne pepper. Add balsamic vinegar and continue to cook, while stirring, until sauce begins to thicken, about 5 minutes. Add spinach and cook until spinach is wilted. If you prefer your sauce to be a bit thicker, you can add the corn starch slurry at this time. Add more salt and pepper to taste.
- Transfer salmon back to skillet with sauce, skin side down and spoon sauce over salmon. Remove skillet from heat and serve salmon immediately.