Description
This Tuscan Butter Salmon recipe features perfectly seared salmon fillets cooked in a rich, creamy sauce made with garlic, cherry tomatoes, spinach, Parmesan cheese, and fresh herbs. Ready in just 25 minutes, it’s a flavorful and elegant dish perfect for a quick weeknight dinner or special occasion.
Ingredients
Units
Scale
Salmon
- 2 tablespoons olive oil
- 4 (6 ounces each) salmon fillets, skin on, patted dry
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Sauce
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 & 1/2 cups halved cherry tomatoes
- 2 cups baby spinach
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley and/or basil
Garnish
- Lemon wedges, for serving
Instructions
- Heat olive oil and sear salmon: Warm the olive oil in a large nonstick skillet over medium-high heat. Season the salmon fillets all over with kosher salt and freshly cracked black pepper. When the oil is shimmering but not smoking, place the salmon skin side UP in the skillet. Cook until the flesh side is deeply golden, about 5 minutes. Flip the salmon and cook for an additional 2 minutes. Transfer the salmon to a plate and set aside.
- Prepare the sauce base: Reduce the heat to medium and add butter to the skillet. Once melted, stir in the minced garlic and cook until fragrant, about 20 seconds. Add the halved cherry tomatoes, seasoning them with salt and pepper. Cook until the tomatoes start to burst, releasing their juices.
- Add spinach and simmer sauce: Add the baby spinach to the skillet and cook until just wilted. Then stir in the heavy cream, freshly grated Parmesan cheese, and chopped fresh parsley and/or basil. Bring the mixture to a gentle simmer, adjusting heat to keep a slow bubble, and cook until the sauce slightly thickens, about 3 minutes.
- Finish cooking salmon in sauce: Return the seared salmon fillets back to the skillet. Spoon the creamy sauce over the salmon and simmer gently until the salmon is cooked through, about 2 to 3 minutes more.
- Garnish and serve: Garnish the dish with additional chopped herbs and squeeze fresh lemon juice over the top before serving to brighten the flavors.
Notes
- Patting the salmon dry before cooking helps achieve a nice golden sear.
- Adjust seasoning gradually, especially salt, as Parmesan adds saltiness.
- Use fresh herbs for best flavor, but dried herbs can be substituted if needed.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Serve with crusty bread, rice, or pasta to soak up the delicious sauce.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 520
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 140 mg
