Tuscan Salmon

Servings: servings

Calories: 702cal

Cut salmon into filets if needed. Season with 1 teaspoon of garlic salt and 1/2 teaspoon of black pepper.
2 pounds salmon filets, 1 teaspoon garlic salt, 1/2 teaspoon black pepper
Heat butter in a skillet over medium-high heat until melted.
1 Tablespoon butter
Add olive oil.
2 Tablespoons olive oil
Place seasoned salmon filets, skin side up, into hot oil/butter. Cook for 4 minutes.
Turn filets over, they should be nicely browned on the flesh side. Cook an additional 3-5 minutes.
Remove salmon from skillet and set aside. Add shallots and garlic. Stir to combine and cook for one minute.
1/4 cup shallots, 1 1/2 Tablespoons minced garlic
Add white wine and bring to a gentle boil.
1/2 cup dry white wine
Add sun dried tomatoes and bring back to a boil.
1/4 cup julienned sun dried tomatoes
Whisk in the heavy whipping cream.
1 cup heavy whipping cream
Add spinach leaves, 1/2 teaspoon black pepper, and 1 teaspoon garlic salt. Bring back to a boil.
2 cups raw spinach leaves, 1/2 teaspoon black pepper, 1 teaspoon garlic salt
Sprinkle in the parmesan cheese.
1/4 cup grated parmesan cheese
Combine cornstarch and water and whisk into the skillet. Bring back to a gentle boil.
1 teaspoon cornstarch, 1/4 cup water
Add salmon filets, skin side down, then ladle on some of the sauce. Heat through and serve.

5 from 1 vote

We typically purchase center-cut salmon and slice them into filets ourselves. This way, they're all the same thickness and will cook at the same rate in the pan. You can use frozen salmon filets here but you will want to let them thaw in the refrigerator and pat them dry before beginning.
Pinot Grigio, Sauvignon Blanc, or Chardonnay are all good options here. If you would prefer to cook without the alcohol you can swap it for chicken broth.

Course: Dinner

Cuisine: American

Prep Time15

Cook Time15

Total Time30