Creamy Tuscan salmon with sun-dried tomatoes
If you’re looking for a dish that encapsulates the essence of Italian cuisine while offering a burst of flavor in every bite, look no further than this Creamy Tuscan salmon with sun-dried tomatoes. This recipe transforms simple salmon fillets into a delightful meal that’s perfect for any occasion, whether it’s a weeknight dinner or a special gathering. The richness of the cream, combined with the tangy burst of sun-dried tomatoes and the freshness of spinach, creates a symphony of taste that you won’t soon forget. Let’s dive into the details of this delicious dish!
What Sets This Recipe Apart
What makes this Creamy Tuscan salmon with sun-dried tomatoes truly special is the balance of flavors and textures. The flaky, tender salmon is enveloped in a luxurious cream sauce, enhanced by the sweetness of baby tomatoes and the savory depth of sun-dried tomatoes. The addition of baby spinach not only adds a beautiful color but also provides a nutritional boost. Plus, this recipe is quick and easy to prepare, making it accessible for both novice and experienced cooks alike.
What’s in the Bowl
To create this delectable dish, you will need the following ingredients:
- 4 thin fillets of salmon or 2 larger fillets – the star of the dish, rich in omega-3 fatty acids.
- 15ml oil – for sautéing; olive oil is a great choice.
- 2 shallots or half a brown onion finely chopped – adds sweetness and depth.
- 2 cloves garlic crushed – for an aromatic kick.
- 180-200 grams baby tomatoes halved – bring freshness and subtle acidity.
- 4-6 soft sun-dried tomatoes in oil finely chopped – for a concentrated tomato flavor.
- 250ml vegetable or chicken stock – serves as a flavorful base for the sauce.
- 80 grams baby spinach – adds color and nutrients.
- 125 grams crème fraîche or sour cream – provides creaminess and tang.
- Juice of 1 lemon (30ml) – brightens the dish and balances the richness.
Toolbox for This Recipe
To whip up this Creamy Tuscan salmon with sun-dried tomatoes, make sure you have the following tools at your disposal:
- Skillet – a large, non-stick skillet is ideal for even cooking.
- Spatula – for flipping the salmon and stirring the sauce.
- Knife and chopping board – to chop your vegetables efficiently.
- Citrus juicer – for extracting lemon juice easily.
Creamy Tuscan salmon with sun-dried tomatoes Cooking Guide
Follow these straightforward steps to create your Creamy Tuscan salmon with sun-dried tomatoes:
Step 1: Prepare the Ingredients
Begin by gathering all your ingredients. Finely chop the shallots (or onion), crush the garlic, halve the baby tomatoes, and chop the sun-dried tomatoes. Having everything ready will streamline your cooking process.
Step 2: Sauté the Aromatics
In a large skillet, heat the 15ml of oil over medium heat. Add the finely chopped shallots (or onion) and sauté for about 2-3 minutes until they are soft and translucent. Follow this by adding the crushed garlic, cooking for an additional minute until fragrant.
Step 3: Cook the Tomatoes
Add the halved baby tomatoes and chopped sun-dried tomatoes to the skillet. Stir well and let them cook for about 5 minutes, allowing the tomatoes to soften and release their juices.
Step 4: Create the Sauce
Pour in the vegetable or chicken stock, bringing the mixture to a gentle simmer. Allow it to reduce slightly for about 4-5 minutes. This will deepen the flavors and create a rich base for your sauce.
Step 5: Add the Spinach and Cream
Stir in the baby spinach, letting it wilt into the sauce. Once wilted, lower the heat and add the crème fraîche or sour cream, mixing until thoroughly combined. This will give you that creamy texture we crave.
Step 6: Cook the Salmon
Push the sauce to the side of the skillet and place the salmon fillets in the center. Cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. If using larger fillets, adjust the cooking time accordingly.
Step 7: Finish with Lemon Juice
Once the salmon is cooked, squeeze the juice of one lemon over the fillets and sauce. Stir to combine and taste; adjust seasoning as needed.
Step 8: Serve
Plate the salmon fillets and generously spoon the creamy sauce with sun-dried tomatoes and spinach over the top. Pair with your favorite side dish, such as rice or pasta, to soak up every last drop of the sauce.
Allergy-Friendly Swaps
If you have specific dietary restrictions, consider these swaps for the Creamy Tuscan salmon with sun-dried tomatoes:
- Use gluten-free stock if you need to avoid gluten.
- For a dairy-free option, substitute the crème fraîche with coconut cream.
- Replace salmon with a plant-based alternative like tofu or chickpeas for a vegetarian version.
Easy-to-Miss Gotchas
When preparing this Creamy Tuscan salmon with sun-dried tomatoes, keep these tips in mind:
- Don’t overcrowd the skillet when cooking the salmon; this ensures even cooking and browning.
- Be careful not to overcook the salmon; it should be tender and moist, not dry.
- Adjust the seasoning to your taste, especially with the lemon juice, as it can vary in acidity.
Cooling, Storing & Rewarming
To ensure the best quality of your Creamy Tuscan salmon with sun-dried tomatoes, follow these guidelines:
- Let leftovers cool to room temperature before storing.
- Store in an airtight container in the refrigerator for up to 2 days.
- Rewarm gently on the stove over low heat, adding a splash of stock or cream to loosen the sauce.
Quick Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets. Just ensure they are fully thawed and pat dry before cooking to achieve the best texture.
What can I serve with Creamy Tuscan salmon?
This dish pairs wonderfully with pasta, rice, or a fresh salad. You can also serve it with crusty bread to soak up the creamy sauce.
Is this recipe suitable for meal prep?
Absolutely! It’s a great option for meal prep. Just store the salmon and sauce separately to maintain freshness.
Can I add other vegetables?
Yes! Feel free to add other vegetables like bell peppers or zucchini for added flavor and nutrition.
Explore More
If you enjoyed this Creamy Tuscan salmon with sun-dried tomatoes, you might also like:
- Sally’s Baking Addiction – for delightful dessert recipes.
- Pinch of Yum – for creative and wholesome meal ideas.
- Minimalist Baker – for simple and delicious plant-based recipes.
Final Thoughts
This Creamy Tuscan salmon with sun-dried tomatoes is not just a meal; it’s an experience that transports you to the sun-kissed coasts of Italy with every bite. Its creamy texture, vibrant colors, and delicious flavors come together to create a dish that is both comforting and elegant. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress. So, roll up your sleeves, gather your ingredients, and enjoy the delightful journey of making this exquisite dish!
Creamy Tuscan salmon with sun-dried tomatoes
Ingredients
Equipment
Method
- Begin by gathering all your ingredients. Finely chop the shallots (or onion), crush the garlic, halve the baby tomatoes, and chop the sun-dried tomatoes. Having everything ready will streamline your cooking process.
- In a large skillet, heat the 15ml of oil over medium heat. Add the finely chopped shallots (or onion) and sauté for about 2-3 minutes until they are soft and translucent. Follow this by adding the crushed garlic, cooking for an additional minute until fragrant.
- Add the halved baby tomatoes and chopped sun-dried tomatoes to the skillet. Stir well and let them cook for about 5 minutes, allowing the tomatoes to soften and release their juices.
- Pour in the vegetable or chicken stock, bringing the mixture to a gentle simmer. Allow it to reduce slightly for about 4-5 minutes. This will deepen the flavors and create a rich base for your sauce.
- Stir in the baby spinach, letting it wilt into the sauce. Once wilted, lower the heat and add the crème fraîche or sour cream, mixing until thoroughly combined. This will give you that creamy texture we crave.
- Push the sauce to the side of the skillet and place the salmon fillets in the center. Cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. If using larger fillets, adjust the cooking time accordingly.
- Once the salmon is cooked, squeeze the juice of one lemon over the fillets and sauce. Stir to combine and taste; adjust seasoning as needed.
- Plate the salmon fillets and generously spoon the creamy sauce with sun-dried tomatoes and spinach over the top. Pair with your favorite side dish, such as rice or pasta, to soak up every last drop of the sauce.
Notes
- Let leftovers cool to room temperature before storing.
- Store in an airtight container in the refrigerator for up to 2 days.
- Rewarm gently on the stove over low heat, adding a splash of stock or cream to loosen the sauce.
