Why You’ll Love This Recipe
- Rich and indulgent: The creamy Parmesan sauce is irresistibly luxurious.
- Quick and easy: Ready in just 30 minutes, it’s a perfect option for busy weeknights.
- Versatile: Pairs beautifully with pasta, rice, or crusty bread.
- Nutritious: Packed with protein, healthy fats, and fresh veggies like spinach and tomatoes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 salmon fillets (skinless or skin-on)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Directions
- Heat olive oil in a large skillet over medium heat. Season the salmon fillets with salt and black pepper.
- Sear the salmon for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add cherry tomatoes and cook for 2-3 minutes until softened. Stir in spinach and cook until wilted.
- Pour in the heavy cream, Parmesan cheese, and Italian seasoning. Stir and let the sauce simmer for 2-3 minutes until slightly thickened.
- Return the salmon fillets to the skillet, spooning the sauce over them. Cook for 1-2 minutes to warm through.
- Serve hot with the creamy sauce, paired with your favorite side dishes.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: Approximately 400 kcal per serving
Variations
- Protein swaps: Substitute the salmon with chicken breasts or shrimp for a twist.
- Dairy-free: Use coconut cream and a dairy-free Parmesan alternative.
- Vegetarian option: Replace the salmon with roasted vegetables like zucchini or mushrooms.
- Extra spice: Add a pinch of red pepper flakes for a little heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat in a skillet over low heat, adding a splash of cream or milk to refresh the sauce. Avoid microwaving as it can dry out the salmon.
FAQs
1. Can I use frozen salmon?
Yes, just thaw it completely before cooking for the best results.
2. Can I substitute half-and-half for heavy cream?
You can, but the sauce may be slightly thinner.
3. What’s the best way to know the salmon is cooked?
Check for an internal temperature of 145°F, or see if the flesh flakes easily with a fork.
4. Can I make this dish ahead of time?
It’s best served fresh, but you can prep the sauce ingredients in advance.
5. What can I use instead of Parmesan cheese?
Try Pecorino Romano or nutritional yeast for a similar flavor.
6. Is this dish keto-friendly?
Yes, it’s low in carbs and perfect for a keto diet.
7. How can I thicken the sauce if it’s too thin?
Let it simmer longer, or whisk in a small amount of cornstarch slurry.
8. Can I add mushrooms to this recipe?
Absolutely! Sauté them along with the tomatoes for extra flavor.
9. What side dishes go well with Tuscan Butter Salmon?
Pasta, mashed potatoes, steamed vegetables, or crusty bread are great options.
10. Can I use another type of fish?
Yes, try cod, halibut, or trout for a delicious variation.
Conclusion
Tuscan Butter Salmon is a crowd-pleasing dish that brings bold flavors and creamy indulgence to your table in just 30 minutes. Whether you’re entertaining or enjoying a quiet family dinner, this recipe is sure to become a favorite. Serve it with your preferred side dishes, and enjoy a taste of Italy from the comfort of your home.
Tuscan Butter Salmon
- Total Time: 30 minutes
- Yield: 4 servings
Description
Tuscan Butter Salmon is a creamy, flavorful dish featuring tender salmon fillets cooked in a rich garlic-Parmesan sauce with cherry tomatoes and spinach. Perfect for a quick weeknight meal or an elegant dinner, this recipe is low-carb, protein-packed, and ready in just 30 minutes!
Ingredients
- 4 salmon fillets (skinless or skin-on)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Season salmon with salt and pepper.
- Sear salmon fillets for 4-5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
- Add cherry tomatoes and cook for 2-3 minutes until softened. Stir in spinach and cook until wilted.
- Pour in heavy cream, Parmesan, and Italian seasoning. Simmer for 2-3 minutes until the sauce thickens slightly.
- Return salmon to the skillet, spoon sauce over fillets, and cook for 1-2 minutes to warm through.
- Serve hot with your choice of side dishes.
Notes
- To thicken the sauce, let it simmer longer or add a cornstarch slurry.
- For a dairy-free version, substitute coconut cream and a plant-based Parmesan alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing and Simmering
- Cuisine: Italian
