Creamy Garlic Butter Tuscan Salmon is a restaurant-quality dish featuring perfectly pan-seared salmon fillets in a rich, creamy sauce with spinach, sun-dried tomatoes, and parmesan. Crispy on the outside and tender and juicy on the inside, this salmon is an absolute family favorite! The velvety sauce is irresistibly flavorful and surprisingly easy to make.
INGREDIENTS
- 4 salmon fillets (skin off) – or substitute with trout or any white fish
- Salt and pepper, to taste
- 2 teaspoons olive oil
- 2 tablespoons butter
- 6 cloves garlic, finely minced
- 1 yellow onion, diced
- ⅓ cup dry white wine (optional – avoid sweet wines)
- 5 ounces sun-dried tomato strips (jarred, drained of oil)
- 1 ¾ cups half and half (see notes)
- Salt and pepper, to taste
- 3 cups baby spinach leaves
- ½ cup freshly grated parmesan cheese (omit for dairy-free option)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker sauce)
- 1 tablespoon fresh parsley, chopped
INSTRUCTIONS
- In a large skillet, heat olive oil over medium-high heat. Season both sides of the salmon fillets (or other fish) with salt and pepper. Place them in the pan, flesh side down, and sear for about 5 minutes on each side, or until cooked to your preference. Set the cooked fillets aside.
- Add butter to the skillet, melting it in the pan juices. Sauté the garlic until fragrant, about 1 minute, then add the onion and cook until soft. If using, pour in the white wine, allowing it to reduce slightly. Add the sun-dried tomatoes and cook for 1–2 minutes to release their flavor.
- Lower the heat and stir in the half and half, bringing the sauce to a gentle simmer. Season with salt and pepper to taste.
- Add the spinach, stirring until it wilts, and mix in the parmesan. Let the sauce simmer for another minute until the cheese is melted. For a thicker sauce, add the cornstarch mixture to the center, stirring quickly until the sauce thickens.
- Return the salmon to the skillet, sprinkle with parsley, and spoon the sauce over each fillet.
- Serve over pasta, rice, or steamed vegetables.
Notes: Half and half is a mixture of equal parts light cream and milk. You can substitute with half light cream and half 2% milk, or use all light or heavy cream. Adapted from Olive Garden’s Tuscan Chicken (not a traditional Tuscan recipe).
