“This is one of those rich, decadent recipes that will quickly become one of your favorites for a special occasion. This dish would also be good made with bone-in, skin-on chicken thighs.” – April Ferre
Tuscan Salmon
Ingredients
- 4 Salmon Fillets Skin On or Off
- Salt & Pepper To Taste
- 2 Tablespoons Olive Oil
- 1/4 Cup Sun-Dried Tomatoes Chopped
- 1 Cup Cherry Tomatoes Halved
- 3 Cloves Garlic Minced
- 1 Cup Heavy Cream
- 1/2 Cup Parmesan Cheese Grated
- 1/4 Teaspoon Salt
- 1/8 Teaspoon Pepper
- 1/4 to 1/2 Teaspoon Red Chili Flakes Optional
- Zest and Juice of 1 Lemon
- 3 Cups Baby Spinach
- 1/4 Cup Fresh Parsley Chopped
- 1/4 Cup Fresh Basil Chiffonade
Instructions
- Pat salmon dry and season salmon fillets with salt and pepper.
- Heat olive oil in a large fry pan or Dutch oven over medium heat. Place the salmon, skin side down, and cook for 3 to 4 minutes until skin is crispy, then turn and cook for 3 to 4 minutes more. Do not overcook!
- Transfer salmon to a plate and set aside.
- In the same pan, add additional olive oil if necessary, and sauté the sun-dried and cherry tomatoes until softened. During the last 30 seconds of cooking add garlic and sauté until fragrant.
- Add heavy cream, Parmesan cheese, salt, pepper, and red chili flakes if using, and stir until cheese is melted and well combined. Continue to cook, stirring frequently, until sauce is thickened to the desired consistency, about 2 to 3 minutes.
- Add in lemon zest and lemon juice. Taste and adjust seasonings as necessary.
- Add baby spinach and mix well. Cook until spinach is just starting to wilt.
- Return salmon to the pan and simmer for a minute or two until heated through.
- Transfer salmon fillets to a serving dish or individual plates and sprinkle with fresh parsley and basil.
- Serve salmon on its own with a side of fresh vegetables and some crusty sourdough bread to sop up the sauce or serve it over fresh cooked pasta.
Notes
Salmon and spinach do not reheat well. If you plan on eating this over several meals, only cook as much salmon as you will eat on the first day.
Proceed with making the sauce, but before you add the spinach, take out enough for one portion and add the appropriate amount of spinach. The next day, the tomato cream sauce can be gently reheated, adding additional heavy cream if needed to return the sauce to the proper consistency.
Always serve this dish topped with fresh parsley and basil.
2026 Adapted Recipe – April Ferre – Adapted from Jo Cooks