The Best Pan Seared Creamy Tuscan Salmon Recipe

The BEST Pan cooked Creamy Tuscan Salmon instruction you’ll ever build. Tender tender Salmon served with a creamy (dairy free) tuscan garlic vino sauce which will cause you to swoon. Bound to be new dinner favorite!

The Best Pan Seared Creamy Tuscan Salmon Recipe

What is Tuscan Salmon?
Tuscan Salmon is pan cooked salmon that's tender on the surface and tender on the within. The Salmon is served with a creamy garlic vino butter sauce full of injured tomatoes, contemporary herbs, spinach and cheese. This creamy tuscan salmon dish is completely mouthwatering and full of tuscan notes however is farm free!

Everything regarding this dish is unbelievable. There area unit such a lot of totally different flavors occurring and therefore the tender flaky salmon is simply the cherry on high. This dish is bound to impress and bound to be a repeat even once it’s not date night.

Bon Appetit friends!

The Best Pan Seared Creamy Tuscan Salmon Recipe

  • 4 (4 oz) salmon filets
  • salt & pepper
  • 1 tablespoon grape seed oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 2 cups cherry tomatoes
  • 2 cups baby spinach
  • 1 cup full fat coconut milk
  • 1/2 cup diced sweet onion
  • 1/3 cup dry white wine
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon lemon juice
  • 1/4 cup fresh basil, chiffon

  1. Bring salmon filets out of refrigerator 15 minutes prior to cooking.
  2. Season both sides with salt and pepper.
  3. Heat a skillet to medium high heat.
  4. Add grape seed oil to the pan and then add salmon flesh side down, gently pressing the salmon into the pan to “help” the sear.
  5. Cook salmon for 5 minutes on both sides.
  6. Remove from pan and set aside.
  7. Then immediately add butter to the pan and let melt. Add in garlic and saute for 30 seconds, stirring the entire time.
  8. Add in onions and saute until translucent, about 2 minutes.
  9. Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of red pepper flakes.
  10. Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with a spoon to make them burst.
  11. Next add in spinach and saute until wilted down, about 2 minutes.
  12. Pour in the coconut milk. Stir and simmer for 3-4 minutes.
  13. Then add lemon juice and fresh basil. Stir to combine.
  14. Place the salmon back in the pan and serve!

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