We decided to expand our salmon offerings with our newest creation developed for the home cook in mind. Our new Tuscan Salmon was a hit with diners and we simplified the recipe so you can make it at home with most of the ingredients you most likely have already.

You will need the following:

  • Olive Oil
  • Salmon filets
  • Garlic
  • Onion
  • Chicken Broth
  • Italian Seasoning
  • Sundried Tomatoes (can sub cut up fresh Roma tomatoes)
  • Salt and Pepper
  • Heavy Cream (you can sub plain half and half)
  • Spinach
  • Grated Parmesan Cheese
  • Parsley
  1. Pull out salmon and add salt and pepper to all sides and GENTLY massage the spices on the fish. Put salmon in fridge for about 15 minutes and then remove from fridge for another 15 minutes on the counter.
  2. Heat olive oil in a nice heavy pan. Once heated you want to sear cook the salmon. Put flesh side down first for about 4-5 minutes and then flip over to the skin side and do the same till cooked to desired doneness (is that a word, lol). While this is searing, dice your garlic and onions. Cut up the tomatoes as well (even the sundried as they tend to be rather large at times). Remove from pan and put on a platter for later. Remove salmon skin from bottom of pan as it will most likely have gotten stuck there but do so while leaving oil and any fleshy bits in the pan. Please do this without pan being on the burner, we don’t want injuries or burns.
  3. Once you have the skin out put the onion and garlic in the pan to sauté for up to two minutes on low to low medium heat. Add in a slight bit of chicken broth to not let pan get dry then add in your Italian Seasoning. Stir and let the flavors combine for about a minute or two.
  4. Next add in more chicken broth and increase the heat to about medium and bring to a simmer/low boil. You want enough broth to be wet but not soupy. Don’t worry if you put a little too much in as some liquid will evaporate. Once simmering add in your tomatoes and let them cook down for about 5-6 minutes which also gives time to let the flavors combine.
  5. Turn the heat down to low to low medium. Check to make sure your chicken broth did not evaporate too far. If it did add a splash more. If it looks ok then add in your spinach and let come to just under wilted and then add in your heavy cream. Stir (stirring is very important through every process of cooking so that you mix the flavors and let them combine.)
  6. Once the mixture is blended add your salmon carefully back into the pan to rewarm. Use a small ladle and drizzle a little of the heated broth mixture on top of the salmon to warm the top.
  7. Carefully remove the salmon fillets from pan (they will start to come apart if you are not careful) and place one on each plate. Using your ladle top with the Tuscan sauce and serve.


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