Go Back
–+ servings
Tuscan Salmon with Parmesan Cream Sauce

Tuscan Salmon with Parmesan Cream Sauce: A Creamy Delight

This Tuscan Salmon with Parmesan Cream Sauce is a quick, gluten-free delight perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 fillets
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 2 fillets Salmon Fresh fillets provide lean protein and a delightful texture.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Cream Sauce
  • 1 tablespoon Butter Unsalted preferred.
  • 1 tablespoon Olive Oil Consider using oil from sun-dried tomatoes.
  • 2 cloves Garlic Minced for best flavor.
  • ¼ cup Sun-Dried Tomatoes Chopped.
  • ½ cup Dry White Wine Used for deglazing.
  • 1 cup Heavy Cream Can substitute with half-and-half.
  • ½ cup Parmesan Cheese Freshly grated.
  • 2 cups Fresh Spinach Can substitute with kale or arugula.

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Pat the salmon fillets dry. Season with salt and pepper. Set aside.
  2. In a skillet, heat olive oil and butter over medium-high heat. Add salmon skin-side down and cook for 6-7 minutes.
  3. Sauté garlic and sun-dried tomatoes in the same skillet for 1-2 minutes.
  4. Deglaze the pan with dry white wine, scraping any browned bits. Simmer for about 5 minutes until reduced by half.
  5. Stir in heavy cream and Parmesan cheese until smooth. Add spinach and cook until wilted.
  6. Return salmon to the skillet, spoon sauce over, and simmer on low for an additional 5 minutes.

Nutrition

Serving: 1filletCalories: 450kcalCarbohydrates: 8gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 300mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 3000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Serve with a side of pasta or seasonal vegetables for variety.

Tried this recipe?

Let us know how it was!