Pan-Seared Tuscan Butter Salmon
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Crispy salmon fillets simmered in a luscious garlic, sun-dried tomato, and spinach cream sauce. A restaurant-quality dinner ready in under 30 minutes.
Yumzy
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Ingrédients
- ✓4 fillets salmon fillets
- ✓1 tsp salt
- ✓0.5 tsp black pepper
- ✓15 ml olive oil
- ✓45 ml unsalted butter
- ✓4 cloves garlic
- ✓120 ml sun-dried tomatoes
- ✓240 ml heavy cream
- ✓480 ml baby spinach
- ✓80 ml Parmesan cheese
- ✓30 ml fresh basil
Instructions
Pat the salmon fillets thoroughly dry with paper towels. Season both sides with half of the salt and black pepper.
💡 Tip: Drying the fish ensures a better sear and crispier edges.
Heat olive oil and 15 ml of butter in a large skillet over medium-high heat. Add salmon fillets and sear for 4 to 5 minutes per side until golden brown and cooked to desired doneness. Transfer to a plate and set aside.
In the same skillet, melt the remaining 30 ml of butter over medium heat. Add minced garlic and chopped sun-dried tomatoes, cooking for 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and stir in the baby spinach and grated Parmesan cheese. Cook for 2 to 3 minutes until spinach is wilted and sauce thickens slightly. Season with remaining salt and pepper.
Return the seared salmon fillets to the skillet, spooning the rich Tuscan butter sauce over top. Let simmer together for 1 minute to warm through. Garnish with fresh basil before serving.
💡 Tip: Serve alongside crusty bread or over pasta to soak up extra sauce.
📝 Chef's Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat over low heat on the stovetop to prevent the sauce from separating.
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