Tuscan Salmon! Recipe

Prepare and season

Pat the salmon fillets dry with paper towels. Rub both sides with 2 tbs olive oil, sprinkle evenly with 1.5 tsp salt and 1 tsp black pepper, and zest the lemon over the fillets. Set aside for 10 minutes at room temperature.

Sear the salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat. When hot, add the salmon fillets skin-side down (no extra oil needed if pan is well-heated). Press gently with a spatula for 10–15 seconds to ensure even contact. Cook skin-side down for 4–5 minutes until the skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip and cook 1–2 minutes more for medium (adjust time for thickness). Remove salmon to a plate and tent loosely with foil while you make the sauce.

Sauté aromatics

In the same skillet, reduce heat to medium and add 2 tbs unsalted butter. Add the finely chopped shallot and cook for 2–3 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Add sun-dried tomatoes and deglaze

Add the julienned sun-dried tomatoes to the pan and cook 1 minute. Pour in 1 tbs dry white wine (or chicken broth) to deglaze, scraping any browned bits from the bottom of the pan with a wooden spoon; simmer 1 minute to reduce slightly.

Wilt spinach and build sauce

Add the packed baby spinach in batches, stirring until wilted. Once wilted, pour in 1 cup heavy cream and bring to a gentle simmer (do not boil).

Finish sauce

Stir in 1 cup grated Parmesan cheese, 1 tsp Italian seasoning, and 0.25 tsp red pepper flakes (if using). Simmer on low for 2–3 minutes until sauce thickens slightly. Taste and add salt and pepper to taste. If the sauce becomes too thick, thin with 1–2 tbs water or broth.

Combine salmon with sauce

Return the seared salmon to the skillet, spooning sauce and spinach over each fillet. Cover pan and warm for 1–2 minutes to finish cooking the salmon and meld flavors. Squeeze the reserved lemon juice over the fillets just before serving.

Transfer salmon to plates or serve directly from the skillet. Spoon extra Tuscan cream sauce over the fillets. Sprinkle with chiffonaded fresh basil (or parsley) and serve with lemon wedges on the side.