Creamy Tuscan Salmon Recipe
30min
45min
4
Main Course
Italian
Salmon and cream is a heavenly combination but add fresh rosemary, sun-dried tomatoes, and a hint of Parmesan (yes, Parmesan) and you’ve got a dish fit for the gods.
Ingredients
- 4 (5- to 7-ounce) salmon fillets, skin and pin bones removed
- Salt and freshly ground pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 teaspoon finely chopped fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- ½ cup dry white wine
- 1 cup heavy cream
- ½ cup sun-dried tomatoes in oil, drained and thinly sliced
- 1 small lemon, thinly sliced crosswise
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
Sear the Salmon
Position a rack in the upper third of the oven and preheat to 375°F. Season the salmon all over with salt and pepper. Heat the oil and butter in a large deep skillet over medium-high heat. When the foam subsides, add the salmon, skinned-side up, and cook until deep golden brown, about 5 minutes. Transfer to a plate and set aside.
Build the Sauce
Add the garlic, rosemary, and thyme to the skillet and cook, stirring, just until fragrant, about 30 seconds. Increase the heat to high, then add the wine and cook, scraping up any bits stuck to the pan, until the liquid is nearly evaporated, about 3 minutes. Add the cream and sun-dried tomatoes. Bring to a boil and cook until slightly reduced, 1 minute.
Add the Salmon
Nestle the salmon in the sauce, browned side up, and arrange the lemon slices all around and on top. Transfer the skillet to the oven and bake until the salmon is cooked through and the sauce is slightly thickened, 8 to 10 minutes.
Finish and Serve
Transfer the salmon to a deep serving platter and cover loosely to keep warm. Stir the Parmesan cheese into the sauce and season lightly with salt and pepper. Pour the sauce over the salmon, sprinkle with parsley and serve immediately.
Pro tips
Pair it Up
To match the creaminess of the sauce and the assertiveness of the salmon, look towards a buttery oaked Chardonnay or a Trebbiano blend from Sicily.
Make It a Meal
Serve this luscious salmon with cooked pasta and roasted broccolini. For a one-pot sensation, fold in 2 cups of baby spinach with the Parmesan at the end and serve with crusty bread.
Leftover Transformation
For an even heartier next day transformation, turn this simple dish into a creamy chowder. Add a touch of seafood broth to the sauce and stir in flaked salmon and a handful of baby spinach.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
