Delicious salmon in creamy sauce in just 5 steps
This dish blew my mind! The combination of tastes and textures, the fine creaminess of the sauce is wonderful. Follow the recipe and I promise you that the result will be impressive.
Salmon in creamy sauce with parmesan, spinach and dried tomatoes- Tuscan Salmon
Course: MainCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
10
minutes25
minutesCalories
550
kcalTotal time
35
minutesThere are many variations to this recipe. The salmon can be baked, instead of frying it, the oil can be replaced by butter and of course we can replace the salmon with any kind of fleshy fish, but be careful to choose one without bones. No matter which option you choose, your dinner or lunch will be ready in just a few minutes.
Ingredients
550 g salmon
300 g tomatoes chopped in dices
100 g sun dried tomatoes
50 g parmesan
4-5 garlic cloves
1 finely chopped onion (I used red onion, but the white one works just as well)
200 ml cooking cream
fresh parsley
3 tablespoon vegetable oil
salt, pepper to taste
juice from 1 lemon to serve
Directions
- For this recipe I used some wonderful pieces of Norwegian salmon. I left the skin on but removed it after cooking, before adding the salmon back to the sauce. You can do like me or you can use a skinless fish. To begin with, I seasoned the salmon with salt and freshly ground pepper.
- Heat the oil in a pan. Add the fish fillets slowly and carefully, skin side down first, in my case. Let them fry for 4 minutes, then turn them for another 1 minute on all sides until they get a beautiful brownish yellow color. When the fish is ready, take it out on a plate and leave it aside. After it has cooled a little, we remove the skin.
- In the remaining oil in the pan, add the onion and garlic and saute them over low to medium heat. We want it to soften slightly, not to burn it. Then add diced tomatoes and dried tomatoes, season with salt and pepper. Mix them well, cover the pan with a lid and let it boil for 5 minutes. If the tomatoes are not juicy enough, add 100 ml of water, I added gradually in two portions until the vegetables were ready.
- After the vegetables have softened nicely, add the spinach, mix and gently incorporate it into the tomato sauce. It will cook in less than 1 minute. Add the cooking cream, the parmesan and let it boil for 4-5 minutes, until the sauce thickens a little, taste for salt and pepper, then add the salmon fillets, cover with a lid and let it boil on low heat for 3-4 minutes.
- Garnish the dish with freshly chopped parsley and that’s it, you’re ready to serve. Don’t forget to sprinkle the lemon juice over the fish and as a side dish you can opt for simple boiled rice, they go great together. Enjoy!
