Creamy Garlic Butter Tuscan Salmon | DAPULSE
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tuscan salmon recipe dapulse

Creamy Garlic Butter Tuscan Salmon

Creamy Garlic Butter Tuscan Salmon

AuthorDAPULSE RECIPESCategoryDifficultyIntermediate

creamy garlic butter Tuscan salmon is restaurant quality pan-seared salmon in a delicious creamy sauce with spinach, sun dried tomatoes, and parmesan! Rich and creamy with crispy on the outside, tender and juicy on the inside salmon fillets. The entire family will love this deliciously easy to make Salmon recipe. The creamy sauce is to die for!

tuscan salmon recipe dapulse

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 4 Salmon fillets, skin off (or Trout or any white fish)
 Salt and pepper, to season
 2 tsp Olive oil
 2 tbsp Butter
 6 Cloves garlic, finely diced
 1 Small yellow onion, diced
 1 cup Dry white wine (OPTIONAL) -- (do not use a sweet white wine)
 5 oz (150 g) jarred sun dried tomato strips in oil, drained of oil
 1 ¾ cups Half and half
 Salt and pepper, to taste
 3 cups Baby spinach leaves
 ½ cup Fresh grated Parmesan cheese
 1 tsp Cornstarch (cornflour) mixed with 1 tablespoons of water
 1 tbsp Fresh parsley chopped

1

Heat the oil in a large skillet over medium-high heat.

2

Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking.

3

Once cooked, remove from the pan and set aside.

4

Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter.

5

Pour in the white wine (if using), and allow to reduce down slightly. Add the sun-dried tomatoes and fry for 1-2 minutes to release their flavors.

6

Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally.

7

Season with salt and pepper to your taste.

Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.

8

(For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

9

Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.

Serve over pasta, rice or steamed veg.

Ingredients

 4 Salmon fillets, skin off (or Trout or any white fish)
 Salt and pepper, to season
 2 tsp Olive oil
 2 tbsp Butter
 6 Cloves garlic, finely diced
 1 Small yellow onion, diced
 1 cup Dry white wine (OPTIONAL) -- (do not use a sweet white wine)
 5 oz (150 g) jarred sun dried tomato strips in oil, drained of oil
 1 ¾ cups Half and half
 Salt and pepper, to taste
 3 cups Baby spinach leaves
 ½ cup Fresh grated Parmesan cheese
 1 tsp Cornstarch (cornflour) mixed with 1 tablespoons of water
 1 tbsp Fresh parsley chopped

Directions

1

Heat the oil in a large skillet over medium-high heat.

2

Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking.

3

Once cooked, remove from the pan and set aside.

4

Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter.

5

Pour in the white wine (if using), and allow to reduce down slightly. Add the sun-dried tomatoes and fry for 1-2 minutes to release their flavors.

6

Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally.

7

Season with salt and pepper to your taste.

Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.

8

(For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

9

Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.

Serve over pasta, rice or steamed veg.

Creamy Garlic Butter Tuscan Salmon

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Nutrition Facts

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 582Calories from Fat 252
% Daily Value *
Total Fat 28g44%
Saturated Fat 11g56%
Cholesterol 136mg46%
Sodium 476mg20%
Potassium 2260mg65%
Total Carbohydrate 29g10%
Dietary Fiber 5g20%
Sugars 18g
Protein 48g96%

Vitamin A 59.2%
Vitamin C 33.3%
Calcium 23.5%
Iron 30.9%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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