Salmone Alla Toscana
Indulge in the rich, comforting flavors of Salmone Alla Toscana, a creamy Tuscan-inspired salmon dish that’s as elegant as it is easy to make. Perfectly seared, golden salmon fillets are nestled into a luscious sauce made from garlic, sun-dried tomatoes, Parmesan cheese, and a hint of lemon, offering a delightful balance of creaminess and tang. Fresh baby spinach adds a pop of color and nutrition, while Italian seasoning and parsley bring a fragrant, Mediterranean flair. Ready in just 35 minutes, this one-pan recipe is a true crowd-pleaser, perfect for date nights or family dinners alike. Pair it with crusty bread, fluffy rice, or velvety mashed potatoes to soak up every decadent drop of the sauce. Whether you're a seafood lover or simply looking for an impressive yet approachable meal, Salmone Alla Toscana will not disappoint!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets (skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 pieces garlic cloves (minced)
- 0.5 cup sun-dried tomatoes (drained and chopped)
- 3 cups baby spinach leaves
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.5 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season both sides of the salmon fillets with salt and black pepper. Lightly dredge each fillet in all-purpose flour, shaking off any excess flour.
Heat olive oil in a large skillet over medium-high heat. Sear the salmon fillets for 4 minutes on each side or until golden brown and cooked through. Remove them from the skillet and set aside.
In the same skillet, add unsalted butter and let it melt. Lower the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Add the chopped sun-dried tomatoes to the skillet and sauté for an additional 1 minute.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a light simmer.
Stir in the grated Parmesan cheese, Italian seasoning, and lemon juice. Let it cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Add the baby spinach to the skillet and allow it to wilt in the sauce, about 1 minute.
Return the seared salmon fillets to the skillet, spooning the creamy sauce over them. Let the salmon heat through for 2-3 minutes.
Garnish with chopped fresh parsley and serve immediately. Salmone Alla Toscana pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 75% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 983 mg | 43% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 5.2 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 166 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1198 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
