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The BEST Tuscan Salmon in Creamy Sun-Dried Tomato Sauce
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Tuscan Salmon in Creamy Sun-Dried Tomato Sauce

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Fish
Cuisine: Italian
Keyword: creamy, Florentine, Italian, Salmon, Sauce, Spinach, Sun-Dried Tomatoes, Tuscan
Servings: 4 servings
Calories: 775kcal
Author: Roz | La Bella Vita Cucina

Ingredients

  • 4 8- oz. salmon filets
  • 2 tsp. olive oil
  • 3 Tbsp. butter
  • 4 - 5 garlic cloves minced
  • ⅓ cup diced pancetta
  • 1½ cups heavy cream
  • ½ cup chicken broth
  • 1 ½ cups chopped fresh spinach
  • ½ cup chopped sun-dried tomatoes
  • ½ cup freshly-grated Parmigiana cheese
  • 1 tsp. Tuscan Herb Blend spice mixture
  • Salt and Pepper
  • Mrs. Dash Salt-Free Original Flavor Seasoning
  • GARNISH: Minced Italian parsley
  • GARNISH: Ground paprika for garnish

Instructions

  • For the Salmon:Sprinkle on both sides of the salmon fillets: freshly cracked black pepper, Mrs. Dash, and any other seasonings that you prefer on fish (See ingredients list).
  • Set the stove burner heat to high and get a large frying pan super hot, but not to the point of smoking.
  • Add olive oil and allow it to heat up.
  • Add the salmon fillets to the skillet and cook for about 3 - 5 minutes. I turn the burner heat down at this point so the fish doesn't cook too fast. When the salmon is no longer a dark pink and becomes more of a white-pink, that's the time to flip the fish over. Then turn the salmon over and cook for another 3 - 5 minutes again until the salmon has a pink center.
  • Remove the salmon fillets from the skillet and set them aside, leaving the olive oil and cooked salmon 'bits' in the pan.
  • For the Sauce:Turn the stovoe burner heat down to medium-low and add the butter to melt.
  • Then add the garlic and pancetta to the frying pan/skillet to saute' for a few minutes (do not burn).
  • Add the sun-dried tomatoes and saute for another minute or two.
  • Next add the cream, chicken broth, herbs and seasonings and bring to a gentle bubbling stage.
  • Add the Parmigiana cheese and simmer until melted and the sauce is thickened. If the sauce is too thick, add some more broth or cream, a little bit at a time.
  • Add the spinach and cook until it has just started to wilt.
  • Add the salmon fillets back into the pan and cook for a 3 - 5 more minutes until nice and warmed all the way through.
  • Serve on individual plates, pour some sauce onto each salmon fillet,
  • Garnish with paprika and minced Italian Parsley,
  • SERVE and ENJOY!

Notes

Nutrition

Serving: 1Salmon Fillet | Calories: 775kcal | Carbohydrates: 8g | Protein: 54g | Fat: 57g | Saturated Fat: 23g | Polyunsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 785mg | Fiber: 2g | Sugar: 2g