Can I make this dish without wine?

Absolutely! Simply substitute the wine with chicken broth or vegetable stock. Add a squeeze of lemon juice to provide some of the acidity that wine would have contributed.

My sauce is separating when I reheat it. How can I fix this?

Reheat the dish over very low heat, stirring constantly. If it's still separating, try whisking in a small amount of warm heavy cream to help the sauce come back together.

What's the best way to know when salmon is perfectly cooked?

The most reliable method is using an instant-read thermometer—aim for 145°F at the thickest part. Alternatively, the salmon should flake easily with a fork while still maintaining a slightly translucent center. The flesh should be moist, not dry.

Can I use frozen spinach instead of fresh?

Yes, but thaw it completely and squeeze out all excess moisture before adding it to the sauce. You'll need less frozen spinach than fresh since it's more compact—about 1/2 cup of thawed frozen spinach would work.

Tuscan Salmon Recipe

Description

This Tuscan Salmon Recipe is a restaurant-quality dish made easy at home! Juicy, perfectly seasoned salmon fillets are nestled in a rich and creamy Parmesan sauce with sautéed garlic, onions, spinach, and tomatoes. It’s a flavor-packed one-pan meal ideal for weeknight dinners or special occasions.

Ingredients

Units Scale

Salmon Fillets

4 (6-ounce) salmon filets, fresh or frozen (pat salmon dry before seasoning)
Kosher salt and ground black pepper, to taste

For Cooking

2 tablespoons olive oil, divided
3 cloves garlic, minced
1/2 cup diced onion (white or yellow)

Vegetables

1 cup halved grape tomatoes (or use cherry tomatoes or chopped sun-dried tomatoes)
2 cups baby spinach (or substitute with kale, arugula, chopped asparagus, green beans, or broccoli florets)

Sauce

1/2 cup dry white wine (e.g., Sauvignon Blanc; avoid sweet white wines)
1 1/4 cups heavy cream (or substitute with half and half for a lighter sauce)
1/4 cup freshly grated Parmesan cheese (for the best flavor, use freshly grated)
1/4 cup chopped parsley, plus more for garnish
Lemon wedges (optional, for serving)

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Instructions

Season the Salmon
Pat the salmon fillets dry and season them with salt and pepper to your liking.
Sear the Salmon
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side-up and sear for 5-6 minutes, until golden. Flip the fillets and cook for an additional 3-4 minutes, or until cooked to your desired doneness. Transfer the salmon to a plate, cover with foil, and set aside to keep warm.
Sauté the Aromatics
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Stir in the minced garlic and cook until fragrant, about 30 seconds. Then, add the diced onion and cook for 3-4 minutes, stirring often, until translucent.
Cook the Tomatoes
Add the halved grape tomatoes to the skillet, seasoning them with salt and pepper. Cook for 6-7 minutes, stirring occasionally, until the tomatoes soften and begin to burst.
Deglaze with Wine and Add Vegetables
Pour in the dry white wine and let it simmer for about 1 minute so the alcohol cooks off. Stir in the spinach and cook until it wilts, about 2-3 minutes.
Prepare the Cream Sauce
Reduce the heat to low. Add the heavy cream, grated Parmesan cheese, and chopped parsley to the skillet. Stir everything together and allow the mixture to come to a gentle simmer. Cook for about 3 minutes, or until the sauce thickens slightly.
Combine and Serve
Return the salmon fillets to the skillet and spoon the sauce over them. Simmer the dish for a few minutes until the salmon is warmed through. Garnish with extra parsley and serve with optional lemon wedges for a tangy finish.

Notes

Salmon should be cooked to an internal temperature of 145°F (63°C). To test doneness, gently flake the salmon with a fork. It’s done when the flesh easily separates into moist flakes and appears opaque with a slightly pink center.
For a lower-calorie option, substitute half and half for the heavy cream.
Pair this dish with crusty bread, pasta, or rice to soak up the delicious sauce.

Nutrition

Serving Size: 1 salmon fillet with sauce (approx.)
Calories: 520
Sugar: 3g
Sodium: 480mg
Fat: 36g
Saturated Fat: 17g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 37g
Cholesterol: 150mg