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Creamy Garlic Butter Tuscan Salmon

A stunning salmon dish with a rich garlic butter cream sauce, sun-dried tomatoes, and fresh spinach that impresses without the need for extensive preparation.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 pieces salmon fillets, skin-on (about 6 oz each, roughly 1 inch thick) Quality matters most, prefer skin-on for easier searing.
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
For the Creamy Garlic Butter Tuscan Sauce
  • 3 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and roughly chopped Oil-packed gives more flavor.
  • 1 cup heavy whipping cream
  • 1/2 cup chicken broth or dry white wine for extra depth
  • 2 cups fresh baby spinach, loosely packed
  • 1/3 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional) Optional for a bit of heat.
  • Salt and pepper to taste
  • 2 tablespoons fresh basil leaves, torn, for garnish
  • 1 tablespoon fresh lemon juice

Method
 

Preparation
  1. Pat the salmon fillets completely dry with paper towels and let them sit at room temperature for 5 minutes.
  2. In a small bowl, mix together the salt, black pepper, smoked paprika, and garlic powder. Sprinkle the seasoning evenly over both sides of each fillet.
Cooking the Salmon
  1. Heat a large, heavy-bottomed skillet over medium-high heat with the olive oil and unsalted butter.
  2. Once the butter is melted and foaming, lay the salmon fillets skin-side down, pressing gently. Cook for 4 to 5 minutes, then flip and cook for an additional 2 to 3 minutes.
  3. Transfer the salmon to a plate and tent with foil to keep warm.
Making the Sauce
  1. In the same skillet, reduce heat to medium and add 3 tablespoons of butter. Scrape up browned bits from the bottom of the pan.
  2. Add minced garlic and stir for 60 to 90 seconds until fragrant.
  3. Stir in chopped sun-dried tomatoes and cook for about 1 minute.
  4. Pour in chicken broth (or white wine) and let simmer for 2 minutes.
  5. Reduce heat to medium-low, add heavy cream, and bring to a simmer. Stir in Italian seasoning, red pepper flakes (if using), and salt and pepper.
  6. Add Parmesan cheese and stir until melted. Simmer gently for 3 to 4 minutes until thickened.
Finishing the Dish
  1. Add spinach to the sauce in two batches, then stir in lemon juice.
  2. Adjust seasoning, then return the salmon to the sauce, spooning it over.
  3. Let warm through for 1 to 2 minutes before serving with fresh basil on top.

Notes

For best results, dry the salmon before searing and do not move it during cooking. Add lemon juice at the end to keep its brightness.