Tuscan Salmon

A pan of salmon fillets, sundried tomato and fresh basil in a creamy sauce

Using flavorful, robust ingredients like tangy sundried tomatoes, fresh basil and grated parmesan, this recipe comes together easily in less than 15 minutes!

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Prep Time: 5

Cook Time: 12

Total Time: 17

Servings: 4 servings

Ingredients

1 lb salmon fillet - sliced into 4 pieces, 4 oz each
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon salted butter
½ cup chopped yellow onions
1 ½ cups heavy cream
¼ cup chicken broth - or vegetable broth
1 tablespoon dijon mustard
½ cup freshly grated parmesan cheese
2 cups baby spinach
¾ cup sun dried tomatoes - chopped into bite size pieces
2 tablespoon fresh basil

Instructions

Slice the salmon fillets into 4 oz pieces. Pat each one with a paper towel, and season with salt and pepper.
Heat a large pot or skillet over medium-high heat. Once hot, add 1 tablespoon olive oil and 1 tablespoon salted butter to the pan, and cook until butter melts.
Place the four salmon fillets in the pan, skin side down. Let it sear for 1-3 minutes, until the bottom half of the fish turns white and a crispy skin begins to form.
Next, flip the fish and cook an additional 1-2 minutes, or until fish is opaque and no longer transparent. Cooked fish will appear lighter pink with a bit of white to it. Transfer it to a plate and set aside.
Reduce to medium heat and add ½ cup chopped yellow onion into the pan. Cook until onions turn translucent, about 1-2 minutes. Next, add 1 ½ cups heavy cream, ¼ cup chicken broth, 1 tablespoon dijon mustard, and ½ cup freshly grated parmesan cheese. Mix together and cook for 1 minute to allow cheese to melt into a creamy sauce.
Now add 2 cups baby spinach and cook for 1 minute.
Remove the pan from the heat. Add in ¾ cup chopped sundried tomatoes, 2 tablespoon chopped fresh basil, and the cooked salmon fillets. Let this sit for 1 minute, then serve.

Nutrition Info

The nutritional information provided is an estimate and is per serving.

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