Creamy Garlic Butter Tuscan Salmon

Get ready to transform ordinary salmon into a restaurant-worthy masterpiece that’ll make your taste buds dance! This creamy Tuscan salmon is where cozy comfort food meets elegant dining, featuring perfectly seared fish swimming in a sauce that’s basically liquid gold.

Imagine tender, flaky salmon fillets nestled in a velvety sauce that’s loaded with sweet sun-dried tomatoes, wilted spinach, and enough garlic to keep vampires at bay for years. The best part? This showstopper comes together in just 25 minutes, making it perfect for both busy weeknights and impressive dinner parties.

Ingredients

For the Salmon:

• 4 salmon fillets, skin off
• 2 teaspoons olive oil
• 1 pinch salt
• 1 pinch black pepper

For the Tuscan Sauce:

• 2 tablespoons butter
• 6 cloves garlic, finely diced
• 1 yellow onion, diced
• ⅓ cup dry white wine (optional)
• 5 ounces sun-dried tomato strips in oil, drained
• 1¾ cups half and half
• 3 cups baby spinach leaves
• ½ cup fresh grated parmesan cheese
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Steps

1. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper on both sides. Sear flesh-side down first for 5 minutes, until a golden crust forms. Flip and cook another 5 minutes or until internal temperature reaches 145°F (63°C). Remove and set aside.
2. In the same pan with those flavorful salmon drippings, melt 2 tablespoons butter. Add garlic and sauté for 1 minute until fragrant but not brown. Add diced onion and cook for 3-4 minutes until translucent. If using wine, pour in ⅓ cup and simmer for 2-3 minutes until slightly reduced.
3. Add sun-dried tomatoes and cook for 1-2 minutes to release their flavors. Reduce heat to low, add half and half, and bring to a gentle simmer (small bubbles around the edges – if it boils, your sauce might break).
4. Stir in spinach and let it wilt for 1-2 minutes. Add parmesan cheese and simmer for 1 minute until melted. For a thicker sauce, stir in the cornstarch mixture and simmer for 1-2 minutes until desired consistency is reached.
5. Return salmon to the pan, spoon sauce over fillets, and garnish with fresh parsley. Serve immediately while the sauce is hot and creamy.

Smart Swaps

• Replace half and half with 1 cup coconut milk plus ¾ cup chicken broth for dairy-free version
• Use 1 pound cod or halibut instead of salmon
• Substitute kale for spinach (add 2-3 minutes to wilting time)

Make It Diabetes-Friendly

• Use zucchini noodles instead of pasta (reduces carbs by 30g per serving)
• Replace half and half with 1¾ cups unsweetened almond milk mixed with 2 tablespoons heavy cream
• Skip the cornstarch thickener to reduce carbs by 7g per serving

Pro Tips

• Pat salmon completely dry before seasoning for better crust
• Don’t move the salmon while searing – let the crust form naturally
• If sauce gets too thick, thin with warm chicken broth ¼ cup at a time