Description
A rich and creamy salmon dish cooked in a Tuscan-inspired sauce, perfect for a romantic dinner.
Ingredients
Scale
- 4 salmon fillets (about 4–6 ounces each), wild-caught if possible
- 2 tablespoons olive oil
- 2 teaspoons Tuscan spice blend
- 1 teaspoon sea salt
- 1 tablespoon olive oil (or substitute with 1–2 tablespoons butter)
- 4 garlic cloves, minced (or 1 shallot)
- 3 tablespoons tomato paste
- 5–6 sun-dried tomatoes, chopped
- 1–2 tablespoons Tuscan spice blend
- Sea salt, to taste
- 1 ½ cups heavy cream
- 1 cup vegetable or seafood stock
- 3 tablespoons white cooking wine
- Juice of ½ lemon
- 1 cup fresh kale, chopped
- 1 cup parmesan cheese, freshly grated (plus more for serving)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat salmon fillets dry, then drizzle with olive oil. Rub the spice blend and salt evenly over the fillets.
- Roast on the top rack for 15–20 minutes, or until fully cooked and flaky.
- In a large skillet over medium-high heat, warm the olive oil. Add minced garlic and sauté for 1–2 minutes until fragrant.
- Stir in the Tuscan spice blend and a pinch of salt, followed by tomato paste and sun-dried tomatoes. Cook for another minute.
- Lower the heat to medium-low. Slowly add the heavy cream, stock, white wine, and lemon juice. Stir well and let it bubble gently for 1–2 minutes.
- Add the parmesan cheese, whisking until melted and the sauce thickens (about 2–3 minutes).
- Stir in the kale and let it soften. Add the roasted salmon fillets and spoon the sauce over the top. Simmer for 5–6 minutes until everything is well coated and the salmon is tender.
- Serve the salmon with your favorite sides—gnocchi, rice, pasta, or roasted vegetables. Garnish with extra parmesan for added flavor.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven Roasting and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg