This recipe is made using pan-searing. For a complete guide and tips, see my Seared Salmon post.
Step By Step Instructions
Remove the salmon from the refrigerator 30-30 minutes before using. Then just before you start to cook, pat dry, season the fish on both sides with salt and pepper.
Preheat the pan with two tablespoons of oil over high heat until it starts to shimmer and smoke slightly.
Once the oil is hot, reduce the heat to medium-high and add the salmon to the pan. Cook undisturbed for three to four minutes. You want to cook the salmon about 90% through on the first side. Once you see the flesh on the sides change from a translucent pink to an opaque whitish-pink, it’s time to flip and finish cooking on the other side until cooked. In the same skillet, add the remaining olive oil over medium heat. Add the onion and cook until translucent. Add the tomatoes, season with salt and pepper, and cook until tomatoes begin to burst, then add minced garlic and cook for about a minute. Pour in the stock, bring to a boil and allow the sauce to reduce by half. Then stir in the heavy cream. Bring to a boil, reduce the heat to low, and until sauce is slightly reduced and thickened (about 5 minutes). Add in the spinach and allow it to wilt in the sauce, and add in the parmesan cheese and basil. Cook simmering until cheese melts into the sauce. Add the salmon back to the pan, and spoon the sauce over each filet. Cook until just heated through (you don’t want to overcook the salmon). Taste your Tuscan Salmon for seasoning and add salt as needed. Finish with lemon before serving. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
