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To make Tuscan salmon in cream sauce, gather these ingredients: - 4 salmon fillets - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 1 cup heavy cream - 1 teaspoon Italian seasoning - Salt and black pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving You will need a few key tools for this recipe: - Large skillet - Spatula - Knife - Cutting board - Measuring cups and spoons Choosing fresh ingredients makes a big difference in taste. Here are some tips: - Salmon: Look for bright, moist fillets. The flesh should be firm and smell clean. - Cherry Tomatoes: Pick tomatoes that are bright and firm. Avoid any that feel soft or have blemishes. - Spinach: Choose spinach with vibrant green leaves. It should not be wilted or yellow. - Cream: Use heavy cream for a rich sauce. Check the expiration date for freshness. By following these tips, you can ensure your dish is not just delicious but also fresh and vibrant. {{ingredient_image_1}} To start, heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, add 4 salmon fillets. Season them with salt and black pepper. Sear each fillet for about 4-5 minutes on one side. Flip them and cook for another 4-5 minutes. You want them golden brown and cooked through. Once done, remove the fillets from the skillet and set them aside. This step gives the salmon a nice crust and flavor. In the same skillet, add 3 cloves of minced garlic. Sauté the garlic for about 30 seconds. You want it fragrant but not burnt. Next, add 1 cup of halved cherry tomatoes and 1 teaspoon of Italian seasoning. Cook these for about 3-4 minutes. You want the tomatoes to soften a bit. After that, stir in 1 cup of fresh spinach. Let it wilt for about a minute. Then, pour in 1 cup of heavy cream. Stir well and let it simmer for 2-3 minutes. This thickens the sauce slightly and blends the flavors. Now, it’s time to bring it all together. Return the salmon fillets to the skillet, spooning the cream sauce over each piece. Allow everything to warm through for another minute. Taste the sauce and adjust the seasoning with more salt and pepper if needed. To serve, place the salmon on a plate with the creamy sauce. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese. This adds a nice touch and makes it look appealing. Enjoy your delicious Tuscan salmon! To get the best sear on salmon, start with dry fish. Pat it with a paper towel. This helps the skin crisp up nicely. Heat your olive oil in a hot skillet. You want it to shimmer. Place the salmon skin-side down first. Let it cook without moving it for 4-5 minutes. This helps build a nice crust. Flip it gently, and cook the other side for another 4-5 minutes. A good sear gives the salmon great flavor. To thicken your cream sauce, let it simmer gently. After adding the heavy cream, stir often. It will start to thicken in about 2-3 minutes. If you want it thicker, add a bit more cream. For added depth, you can sprinkle in some grated Parmesan cheese. It melts nicely and thickens the sauce. Taste it as you go. Adjust with salt and pepper for the best flavor. Serve your Tuscan salmon on a bed of the creamy sauce. Add extra cherry tomatoes and spinach around the plate. This adds color and texture. Pair it with a side of garlic bread for a complete meal. A light salad with lemon vinaigrette goes well too. For a drink, try a crisp white wine. It complements the flavors beautifully. Enjoy your delicious dinner! Pro Tips Use Fresh Ingredients: Fresh salmon and seasonal vegetables will elevate the flavor of your dish significantly. Perfectly Cooked Salmon: For best results, use a thermometer to ensure the salmon reaches an internal temperature of 145°F (63°C). Customize the Sauce: Feel free to add other herbs or spices like red pepper flakes for a bit of heat, or lemon zest for brightness. Serve Immediately: This dish is best enjoyed fresh, so serve it right after cooking for the creamiest texture and vibrant flavors. {{image_2}} If you can't find salmon, don’t worry! You can use other fish. Here are some great options: - Trout: It has a similar taste and texture. - Tilapia: This fish is mild and cooks quickly. - Cod: It holds up well in sauces and has a firm texture. Choose a fish that you enjoy. Adjust cooking times based on the thickness of the fillets. You can change the flavor with different spices and herbs. Here are some ideas: - Lemon Zest: Add this for a fresh twist. - Capers: These add a nice briny touch. - Red Pepper Flakes: If you like heat, sprinkle some in. You can also mix in other vegetables, like bell peppers or zucchini. Get creative and make it your own! If you want a dairy-free meal, it's easy to swap out ingredients. Try these tips: - Coconut Cream: Use this instead of heavy cream for a rich flavor. - Nut Milk: Almond milk or oat milk can work too. Just add a thickener like cornstarch. - Nutritional Yeast: This gives a cheesy taste without dairy. With these swaps, you can enjoy a tasty, creamy dish without the dairy! To store leftovers, let the dish cool first. Place the salmon in an airtight container. Make sure to separate the salmon from the sauce to keep it fresh. Use the leftovers within three days for the best flavor. When reheating, you can use a skillet or microwave. If using a skillet, warm it on low heat. Add a splash of cream to keep the sauce smooth. Stir gently to avoid drying out the salmon. In the microwave, heat in short bursts. Check often to ensure it warms evenly. You can freeze this dish, but it’s best to freeze the salmon and sauce separately. Use freezer-safe containers and label them with the date. The salmon is best used within two months. To thaw, place it in the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can use frozen salmon. Just thaw it first. Place it in the fridge overnight or run it under cold water. Once thawed, pat it dry before cooking. This helps the salmon sear better. The taste will still be great! If you need a substitute, try using coconut milk or cashew cream. These options provide creaminess without dairy. You can also use half-and-half or whole milk. Just know that the sauce may be less thick. Adjust cooking time to get the right texture. To check if salmon is cooked, look for its color. It should be opaque and flake easily with a fork. The internal temperature should reach 145°F (63°C). Use a food thermometer for accuracy. If it’s not done, cook it a bit longer. This guide covers all you need for a great salmon dish. We explored essential ingredients, gear, and tips for the freshest picks. You learned step-by-step instructions for preparing the salmon, making the cream sauce, and serving. I shared tips for perfect searing, thickening sauce, and suggested pairings. You also discovered fun variations and how to store leftovers. Enjoy cooking your salmon dish, and remember to experiment with your flavors. Happy cooking!

Tuscan Salmon in Cream Sauce

A delicious salmon dish cooked in a creamy sauce with garlic, cherry tomatoes, and spinach.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 fillets salmon
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach
  • 1 cup heavy cream
  • 1 teaspoon Italian seasoning
  • to taste salt
  • to taste black pepper
  • for garnish fresh basil leaves
  • for serving grated Parmesan cheese

Instructions
 

  • In a large skillet, heat the olive oil over medium heat.
  • Once hot, add the salmon fillets and season with salt and black pepper. Sear each fillet for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
  • In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
  • Add the cherry tomatoes and Italian seasoning, cooking for about 3-4 minutes until the tomatoes start to soften.
  • Stir in the fresh spinach and allow it to wilt for about a minute.
  • Pour in the heavy cream and stir to combine, letting it simmer for 2-3 minutes until the sauce thickens slightly.
  • Return the salmon fillets to the skillet, spooning the sauce over them. Allow everything to warm through for another minute.
  • Taste and adjust seasoning with extra salt and pepper if needed.
  • Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese.

Notes

Serve the salmon on a bed of creamy sauce, with extra cherry tomatoes and spinach scattered around the plate for color.
Keyword cream sauce, Italian, quick meal, salmon