Tuscan Salmon
This creamy Tuscan Salmon is an easy 30-minute skillet dinner with flaky salmon in a Parmesan cream sauce with tomatoes, spinach, garlic, and herbs.
Servings: 5 servings (~¼ lb. salmon each)
Calories: 413kcal
Equipment
- Large 12" skillet
Ingredients
Tuscan Salmon
- 1.20 lb. salmon $10.39*
- 1 Tbsp olive oil divided, $0.19
- ¼ tsp salt $0.01
- ⅛ tsp black pepper freshly cracked, $0.01
- 2 Tbsp salted butter $0.20
- 1 onion diced, (6 oz.) $0.70
- 1½ tsp Italian herb blend $0.27
- 1 tsp dried basil $0.22
- 2 garlic cloves minced, (2 tsp) $0.09
- 3 Roma tomatoes diced, $0.69
Creamy Sauce
- 1 cup vegetable broth $0.13**
- ¼ cup frozen spinach squeezed and rinsed, $0.08
- ¾ cup heavy cream room temperature, $0.93
- ¼ tsp salt $0.01
- ⅛ tsp black pepper freshly cracked, $0.01
- 2 oz. Parmesan cheese grated, (about ¼ cup) $1.26
- ½ Tbsp fresh parsley minced, $0.05
Instructions
- Gather your ingredients.
- First, portion salmon into roughly ¼ lb pieces, or whatever serving size you need for your family or meal prep for the week. Remove the skin if you buy skin-on salmon. Rub salmon with ½ Tbsp olive oil and sprinkle ¼ tsp salt and ⅛ tsp black pepper. Let it sit on the counter at room temperature while you prep the tomatoes.
- Seed and dice tomatoes. You could leave the seeds if you want to!***
- Dice the onion.
- Add remaining olive oil, butter, onion, Italian herbs, and dried basil to your skillet and sauté until onions are soft over medium-high heat, about 5 min.
- Reduce heat to medium. Add minced garlic and tomatoes and stir, sauté for 2 minutes until fragrant.
- Move veggies to the side and sear the salmon fillets in the middle of the pan.
- Flip salmon after 2-3 minutes and cook for another 2-3 minutes. Remove the salmon from the pan and set off to the side on a plate, covered.****
- Deglaze the pan with vegetable broth.
- Add frozen spinach (squeezed and rinsed).
- Stir in room temperature heavy cream and simmer for another 8-10 minutes.
- Then add ¼ tsp salt, ⅛ tsp black pepper, grated Parmesan cheese, and minced parsley. Combine to melt the cheese into the sauce.
- Add the salmon back to the skillet until warmed through. Enjoy!
See how we calculate recipe costs here.
Notes
*I opted for skinless salmon for this recipe, because the skin won’t crisp up in this recipe. If you buy skin on, I recommend removing the skin carefully with a sharp knife. Also, when you cut your salmon, try to aim for ¼ lb per person. Slightly less is fine if you’re serving this over pasta, rice, or mashed potatoes.
**I use Better Than Bouillon brand to keep my broth costs low. The package directions require 1 tsp bouillon to 1 cup of water.
***The tomato seeds can be bitter and add texture to the sauce. I like to remove them for this recipe. You can keep them in if preferred!
****The USDA recommends cooking salmon to an internal temperature of 145℉.
Nutrition
Serving: 1serving | Calories: 413kcal | Carbohydrates: 8g | Protein: 27g | Fat: 30g | Sodium: 722mg | Fiber: 1g