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A salmon with Parmesan cream, garlic and white wine, with ultra-tender flesh. Accompanied by roasted cherry tomatoes and melting spinach: addiction in sight!
Table des matières
💙 Why you'll love it
- It's ultra-easy to make: simply cook the salmon, prepare the sauce and assemble with the side dish of your choice.
- It's ideal for batch cooking: you can prepare it a few days in advance, and it can even be frozen.
- It takes you all the way to sunny Italy.
🧀 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Raw salmon fillets. And don't confuse it with smoked salmon, which wouldn't go well with the other ingredients in this recipe.
- Italian seasoning
- Spinach : in branch. They have a better consistency than baby spinach, which are smaller and thinner.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- A white or yellow onion, more delicate than a red onion.
- White wine: I recommend a dry white wine, such as Sauvignon, Chardonnay or Chablis, which are perfect for cooking.
- Cherry tomatoes (which are in season in midsummer) and dried tomatoes.
- Espelette pepper for a slightly spicy touch.
- Heavy cream
- Parmesan cheese : I recommend buying it in blocks and grating it yourself if possible, it's so much better!
- Herbs: oregano and basil to flavour the sauce.
✨ What to accompany it with?
For starches, Basmati rice or pasta (ideally long pasta such as Tagliatelle, Linguine or Papardelle) would be perfect.
For vegetables, Hasselback potatoes and their summer version of Hasselback zucchini, asparagus, roasted carrots: indulge yourself and be creative with what you like!
💡 Frequently Asked Questions
You can replace it with the lemon juice used in the next step, and use it instead for deglazing, or use chicken/vegetable stock. As there are very few, you can also remove it.
A Pinot Gris or a Chardonnay or a Pinot Gris would be perfect!
❄️Storage / freezing
You can store this Tuscan-style salmon in an airtight Tupperware-style container in the fridge for around 3 days .
You can also freeze it. To defrost, just pop it in the microwave. If the dish dries out too much (this can happen when defrosting, especially with pasta), add a little water to restore the sauce's creamy texture.
🇮🇹 Other Italian gems
- Pizza Margherita with mozzarella-filled edges
- Roman semolina gnocchi
- Easy homemade focaccia (without sourdough)
If you make this creamy Tuscan salmon, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Creamy Tuscan salmon
Ingredients
- 18 oz salmon fillets
- 1 teaspoon olive oil
- 2 tablespoons Italian seasoning
- 6 ⅓ cups spinach
- 3 garlic cloves
- 1 onion
- ⅓ cup white wine
- 1 ¾ cups cherry tomatoes
- 1 tablespoon Espelette pepper
- 8 large slices sun-dried tomatoes
- 1 ⅔ cups heavy cream
- ⅔ cup Parmesan cheese freshly grated
- 1 lemon
- ½ teaspoon oregano dried
- 9 oz pasta
- fresh basil
- salt to taste
- black pepper to taste
Instructions
- Remove the skin from the salmon fillets and place the Italian seasoning on top with a little olive oil. Massage well with your hands.
- Fry the salmon fillets on both sides in a hot pan with a light drizzle of olive oil, then set aside.
- Squeeze the garlic and chop the onion, then fry until lightly colored. Meanwhile, wash the spinach and remove the tough stems.
- Deglaze with white wine, add the spinach and reduce over high heat, stirring to prevent sticking.
- Add the lemon juice, a few sliced sun-dried tomatoes, the cherry tomatoes, the Espelette pepper, the heavy cream, salt, pepper, a little oregano and the Parmesan.
- Return the salmon fillets to the pan and simmer, covered, for 7-8 minutes. Meanwhile, cook pasta in a pot of boiling water.
- Place salmon and pasta on plates, top with sauce and sprinkle with chopped fresh basil.
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