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Homemade Creamy Tuscan salmon with sun-dried tomatoes photo

Creamy Tuscan salmon with sun-dried tomatoes

This Creamy Tuscan salmon is a flavor explosion! Tender salmon fillets in a rich, creamy sauce with vibrant tomatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon:
  • 4 fillets salmon thin (or 2 larger fillets)
  • 15 ml oil such as olive or vegetable oil
  • 2 shallots or half a brown onion, finely chopped
  • 2 cloves garlic crushed
  • 180-200 grams baby tomatoes halved
  • 4-6 soft sun-dried tomatoes in oil, finely chopped
  • 250 ml vegetable or chicken stock
  • 80 grams baby spinach
  • 125 grams crème fraîche or sour cream
  • 30 ml lemon juice about

Equipment

  • Large skillet
  • Spatula
  • Measuring cups and spoons
  • Knife and chopping board

Method
 

Instructions:
  1. In a large skillet, heat the oil over medium heat. Add the finely chopped shallots or onion and sauté until they become translucent, about 3-4 minutes. Stir in the crushed garlic and cook for an additional minute until fragrant.
  2. Add the halved baby tomatoes and the chopped sun-dried tomatoes to the skillet. Stir well and let them cook for about 5 minutes until the tomatoes soften and release their juices.
  3. Pour in the vegetable or chicken stock and bring the mixture to a gentle simmer. Allow it to cook for 3-4 minutes to let the flavors meld beautifully.
  4. Carefully place the salmon fillets into the skillet, skin side down if applicable. Cover the skillet and let the salmon cook for about 5-7 minutes, depending on the thickness of the fillets, until the salmon is opaque and flakes easily with a fork.
  5. Once the salmon is cooked, stir in the baby spinach and let it wilt for about a minute. Then, add the crème fraîche or sour cream along with the lemon juice, stirring gently to combine. Cook for an additional minute to heat through the sauce.
  6. Plate the salmon and spoon the creamy sauce over the top. Garnish with fresh herbs if desired and serve immediately.

Notes

  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat gently in a skillet over low heat to maintain creaminess.
  • Frozen salmon can be used; just ensure it's thawed completely before cooking.