Creamy Garlic Tuscan Salmon

3.97 from 197 votes

This dish features pan-seared salmon in a delicious, creamy sauce with spinach and tomatoes flavored with lots of garlic and Italian spices.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 561kcal

Author: Ashley Boyd

Ingredients

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)

Instructions

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.

Notes

You may use skinless salmon as well if you prefer. I find that leaving the skin adds more flavor to the dish. Not to mention, the crispy skin is delicious!

Nutrition