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Tuscan Salmon



1 lb. (450 g) salmon fillets, cut into 3 pieces

Salt and black pepper

2 tablespoons unsalted butter

2 cloves garlic, peeled and minced

1/2 cup white wine

1/2 cup heavy whipping cream

1/2 cup sun-dried tomatoes in oil, cut into pieces

1/4 teaspoon salt or to taste

3 dashes cayenne pepper

1 cup baby spinach

1 tablespoon lemon juice

1 tablespoon chopped parsley or Italian basil


Pat dry the salmon with paper towels. Season with salt and black pepper.

Heat up a skillet on high heat, melt the butter. Pan sear the salmon fillets, skin side down first. Flip the salmon over and pan sear until they are brown on the surface (the inside might not be cooked at this point). Remove the salmon from the skillet and set aside.

Turn the heat to low on the skillet, add and sauté the garlic. Add the cooking wine, heavy whipping cream and sun-dried tomatoes. Turn the heat to the lowest to simmer.

Add the salmon back. Season the sauce with salt and cayenne pepper.

Add the spinach and lemon juice. As soon as the spinach wilts and the salmon is cooked through on the inside, turn off the heat, garnish with chopped parsley (or Italian basil) and serve immediately.

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