Creamy Garlic Butter Tuscan Salmon

Directions

1. Sear the salmon. Heat olive oil in a large skillet over medium-high heat. Season the salmon on both sides with salt and pepper. Place the fillets flesh-side down first and sear for 5 minutes per side, or until cooked to your liking. Remove from the pan and set aside.
2. Start the sauce. Melt the butter in the same pan, using the leftover juices for extra flavor. Add the garlic and sauté for about 1 minute until fragrant. Add the diced onion and cook until softened.
3. Add wine and tomatoes. Pour in the white wine (if using) and let it reduce slightly. Stir in the sun-dried tomatoes and cook for 1–2 minutes to release their flavors.
4. Add cream and simmer. Reduce heat to low and stir in the half and half. Bring to a gentle simmer, stirring occasionally. Season with salt and pepper to taste.
5. Wilt the spinach. Add the spinach leaves and allow them to wilt in the sauce. Stir in the Parmesan cheese, letting it melt completely. For a thicker sauce, stir in the cornstarch mixture and simmer for another minute.
6. Combine salmon and sauce. Return the salmon fillets to the pan, spooning the sauce over each piece. Sprinkle with fresh parsley for a burst of color and flavor.
7. Serve. Serve immediately over cooked pasta, rice, or steamed vegetables, making sure each portion gets plenty of the creamy sauce.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Medium

Variations & Substitutions

• Use trout or cod instead of salmon for a different white fish option.
• Swap half and half with full cream or light cream for richer or lighter versions.
• For a dairy-free option, replace butter with olive oil and omit the Parmesan.
• Add roasted cherry tomatoes or artichoke hearts for extra Mediterranean flavor.

Serving Suggestions