Creamy Garlic Butter Tuscan Salmon
Creamy Garlic Butter Tuscan Salmon is a rich and flavorful dish that combines salmon with garlic butter, sun-dried tomatoes, and creamy spinach.
Equipment
- large skillet
Ingredients
Seafood
- 4 fillets salmon skin off, or Trout or any white fish
Seasoning
- 1 pinch salt to season
- 1 pinch pepper
Cooking Fats
- 2 teaspoons olive oil
- 2 tablespoons butter
Aromatics
- 6 cloves garlic finely diced
- 1 medium yellow onion diced
Wine
- ⅓ cup dry white wine optional – do not use a sweet white wine
Vegetables
- 5 ounces sun dried tomato strips in oil jarred, drained of oil
- 3 cups baby spinach leaves
Dairy
- 1 ¾ cups half and half see notes
- ½ cup parmesan cheese fresh grated, do not include for dairy free option
Thickening Agent
- 1 teaspoon cornstarch mixed with 1 tablespoon of water, optional
Garnish
- 1 tablespoon fresh parsley chopped
Instructions
Cooking Instructions
- Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
- Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
- Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
- Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
- Serve over pasta, rice or steamed veg.
Notes
Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half. Alternatively, use all light cream or heavy cream. Not a traditional Tuscan recipe. Adapted from Olive Garden’s Tuscan Chicken.
Nutrition
Serving: 1filletCalories: 561kcalCarbohydrates: 18gProtein: 45gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 134mgSodium: 507mgPotassium: 1605mgFiber: 3gSugar: 5gVitamin A: 3095IUVitamin C: 50mgCalcium: 227mgIron: 3mg
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