Tuscan Salmon
Creamy Tuscan salmon four ways — Tuscan Salmon w/pasta, Tuscan salmon, Tuscan Salmon Pasta, and Creamy Tuscan Salmon — for a weeknight that still feels special.
★ dinner
dinnerIngredients
- Salmon
- Chicken broth
- Sun dried tomatoes
- Onion
- Garlic
- Spinach
- Heavy whipping cream
- Pasta of your choice
- Oregano
- Italian Seasoning
- Crushed Red Pepper
- Salt & Pepper
- Paprika
- Chicken base
- Parmesan
- Thyme
Instructions
- 1Wash and remove skin off salmon if you wish and season all sides. Add to an oil pan on medium/high heat and sear both sides. Do not cook through, add to a baking pan and finish in the oven on 325 while making the sauce.
- 2Get your water ready for the pasta (make sure you are also seasoning your water)
- 3Cook your onions until translucent, add in your sun dried tomatoes (I like both dried and canned versions) if you got canned-use some of the oil too. Add garlic and seasonings listed above.
- 4Add in your chicken stock then heavy whipping cream. Check for seasoning adjustments.
- 5Add spinach and Parmesan.
- 6Remove your salmon from the oven and plate with pasta and sauce. Enjoy!
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Open in Pepper →Salmon In A Creamy Skillet Sauce
Salmon cooks faster than almost anything else in the fridge, and when you build a cream sauce with sun dried tomatoes right in the same pan, dinner is done in one skillet with one pan to wash.
Cooks on Pepper reach for these when they want something that tastes like a restaurant plate on a Tuesday, or when company is coming and there's no time for a long cook.
Every recipe here is a version of the same good idea: Tuscan Salmon w/pasta with chicken broth and sun dried tomatoes, a plain Tuscan salmon done in olive oil and butter, Tuscan Salmon Pasta over linguine, and Creamy Tuscan Salmon with just salt and pepper on the fillets.
Quick Tips
- 1
Pat the fillets dry
Blot each salmon fillet with paper towels and season right before it hits the pan. Wet fish steams instead of browning.
- 2
Sear skin side down
Give the fillets 4 to 5 minutes undisturbed over medium-high heat, then 2 to 3 minutes on the second side for a 1-inch piece.
- 3
Build the sauce after
Take the salmon out, then cook the shallot and sun dried tomatoes in the same pan and deglaze with chicken broth so you keep all the browned bits.
- 4
Save your pasta water
Hold back about 1/2 cup of the linguine water and stir it in a splash at a time if the cream sauce tightens up.
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