Prepare time: 5 min
Cook: 20 min
Ready in: 25 min

Even though the recipe isn’t entirely in Tuscany style, it offers the same savory, creamy, and cheesy taste on tender and juicy salmon. It looks as sophisticated as it tastes.

How to Make Tuscan Butter Salmon

You can replace the half-and-half with heavy cream. While the wine add rich flavor in the sauce, it won’t hurt to remove it as well.

Ingredients

  • 4 pieces of salmon fillet, skinless
  • 2 tablespoons of butter
  • 1 tablespoon of fresh chopped rosemary
  • 1 teaspoon of cornstarch
  • ½ cup of freshly grated parmesan cheese
  • 3 cups of baby spinach leaves
  • Pepper
  • Salt
  • 1¾ cup of Half-and-Half
  • 5 ounces of sun dried tomatoes
  • ⅓ cup of dry white wine
  • 1 yellow onion, small one
  • 6 cloves of garlic, dice finely
  • 2 teaspoons of olive oil
  • Rosemary for garnish, optional
  • Thyme for garnish, optional

Directions

1Season the salmon fillet with pepper and salt, and set aside. Prepare a large skillet, and put it over medium heat. Into the skillet, add the salmon fillet with meat side down first. Cook each side for around five minutes or until crisp. Remove from heat and set aside.

2Into the same skillet, add butter and melt it. Stir to mix it with the remaining salmon juice. Add garlic and stir until fragrant. Add onion and cook until soft, then add the white wine. Wait for it to reduce a little bit, then add the tomatoes. Stir for around two minutes until the tomatoes cooked.

3Turn the heat to low, and ad the half-and-half. Bring to simmer, season with pepper and salt, and stir occasionally. Next, add the spinach and cook until it wilt. Then, add the parmesan cheese, and wait until it melts in the sauce. To thicken the sauce, mix the cornstarch with one tablespoons of water, then pour into the sauce bit by bit until it reaches the desired consistency.

4Add the salmon back into the skillet and pour the sauce over each fillet. Then, remove from heat. On your serving plate, pour some of the sauce and put a fillet on top of it. Garnish with thyme and rosemary if you want to, and serve while it is warm.

This salmon tastes great as it is, but you will get elevated dish to serve it with steamed vegetables, rice, or pasta. Yum!