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Creamy Garlic Butter Tuscan Salmon

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Creamy Garlic Butter Tuscan Salmon is a rich, buttery dish made with salmon fillets, garlic, sun-dried tomatoes, spinach, and parmesan in a creamy sauce. It’s quick to prepare yet indulgent, perfect for both weeknight meals and dinner parties.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

  • 4 salmon fillets, skin off (or trout or any white fish)
  • 1 pinch salt to season
  • 1 pinch pepper
  • 2 teaspoons olive oil
  • 2 tablespoons butter
  • 6 cloves garlic, finely diced
  • 1 yellow onion, diced
  • 1/3 cup dry white wine (optional – do not use a sweet white wine)
  • 5 ounces sun-dried tomato strips in oil, jarred and drained
  • 1 3/4 cups half and half
  • 1 pinch salt to taste
  • 1 pinch pepper to taste
  • 3 cups baby spinach leaves
  • 1/2 cup parmesan cheese, freshly grated (skip for dairy-free option)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper, then sear them flesh-side down for about 5 minutes on each side until cooked to your liking. Set aside.
  2. Melt the butter in the pan juices, then add garlic and sauté for about 1 minute until fragrant.
  3. Add onions and cook until soft. If using wine, pour it in and let it reduce slightly.
  4. Add sun-dried tomatoes and fry briefly to enhance their flavor.
  5. Reduce heat and stir in half and half, seasoning the sauce with salt and pepper. Let it simmer gently.
  6. Add spinach and parmesan, cooking until the cheese melts and spinach wilts.
  7. If desired, stir in the cornstarch slurry to thicken the sauce.
  8. Return the salmon to the pan, spoon the creamy sauce over each fillet, and finish with a sprinkle of fresh parsley.

Notes

  • This recipe serves 4 people.
  • For a dairy-free version, skip the parmesan and use a plant-based cream.
  • If the sauce becomes too thick while reheating, add a splash of milk or cream.
  • To make the dish low-carb, skip the pasta or rice and serve the salmon over sautéed greens or cauliflower rice.
  • If using frozen salmon, ensure it is completely thawed and patted dry before cooking.
  • This dish can be stored in the fridge for up to 3 days.
  • Author: Julia
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Calorie

Nutrition

  • Serving Size: 1 salmon fillet with sauce
  • Calories: 450
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 30g
  • Saturated Fat: 10g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 90mg

Find it online: https://omgmakethis.com/creamy-garlic-butter-tuscan-salmon/