Tuscan salmon with sun-dried tomatoes (Printable Version)
Crispy skin salmon paired with a rich, creamy spinach and sun-dried tomato sauce for vibrant flavors.
# Ingredients Required:
→ Fish
01 -
2 skin-on salmon fillets, approximately 170 grams each
→ Oils and Fats
02 -
2 tablespoons olive oil
03 -
2 tablespoons unsalted butter
→ Aromatics
04 -
3 cloves garlic, minced
05 -
1 small shallot, finely chopped
→ Vegetables
06 -
1/3 cup chopped sun-dried tomatoes (oil-packed)
07 -
60 grams fresh spinach, packed
→ Dairy
08 -
120 milliliters heavy cream
09 -
25 grams grated Parmesan cheese
→ Seasonings
10 -
1 teaspoon dried Italian herb blend (basil, oregano, thyme)
11 -
1 tablespoon fresh lemon juice
12 -
Salt, to taste
13 -
Freshly cracked black pepper, to taste
# Guide to Cooking:
01 -
Pat the salmon fillets dry using paper towels. Season both sides generously with salt and freshly cracked black pepper. Rest at room temperature for 5 minutes.
02 -
Heat olive oil in a skillet over medium-high heat. When hot, place salmon skin-side down without moving for 4 to 5 minutes until skin is crispy.
03 -
Flip the fillets carefully and cook for an additional 2 to 3 minutes until salmon is just cooked through but still moist. Transfer to a plate and cover loosely with foil to keep warm.
04 -
Reduce heat to medium. Add butter to the skillet and melt. Stir in minced garlic and chopped shallot; sauté for 1 to 2 minutes until fragrant and translucent, avoiding browning.
05 -
Incorporate chopped sun-dried tomatoes and cook for 1 minute. Add fresh spinach and stir frequently until wilted, approximately 2 to 3 minutes.
06 -
Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan and dried Italian herbs. Allow sauce to thicken slightly for 2 to 3 minutes, stirring occasionally.
07 -
Add fresh lemon juice and season with salt and pepper to taste. Return salmon to the skillet, spooning sauce over fillets. Warm together for 1 to 2 minutes before serving.
# Extra Suggestions:
01 -
Allow salmon to rest at room temperature before cooking to promote even cooking and crisp skin.