one skillet tuscan parmesan salmon
Some might call this “marry me salmon.” I’ll just call it “eat me salmon.”
Though honestly, right now it’s “throw me out the window” salmon. Not because anything’s wrong with the recipe – far cry from that conundrum – but because I’m very agitated at my new laptop while I’m writing this post.
Without being too technical, the colors on my display are all fucked up: dim, blue tinted, weird contrast. I can’t seem to fix it, and this thing is brand spanking new. Never have I needed to calibrate a laptop’s display colors in the past. They usually unbox perfectly. This one, though, is devilishly complicated, and I really hope fixable, though at this point I’m very unsure.
So yeah. Not a good start to our relationship.
Thankfully, if you’re in a pickle this Thursday, grab a plate of this One Skillet Tuscan Parmesan Salmon and sit down to a comfy-cozy dish that takes 30 minutes and is packed with savory Italian-inspired flavor. One pan, easy ingredients, lots of tasty. Swell meal prep for the rest of the workweek or if you like to have a few grab and go options in your fridge for the weekend.
Tus-Can, not Tus-Can’t
First, make sure your salmon filets are nice and dry. I like to lay them out on a plate or cutting board with paper towels atop while I prep other ingredients in the array.
Season the filets with salt and pepper, then dredge in flour on both sides. Heat some olive oil in a skillet, then sear the salmon skin-side down (or the side that would be the skin) for 4-5 minutes. Flip and cook another 3-4 minutes. Monitor your heat while you cook: if the pan gets too hot, the flour will scorch, so be sure it’s not smoking at any point.
Move the salmon to a plate and melt a couple pats of butter in the skillet. Stir in minced garlic and lemon zest, then add some white wine (vegetable broth is good too) and simmer down a minute or two until reduced.
Stir in sundried tomatoes, spinach, and heavy cream. Simmer gently until the spinach wilts, then mix in fresh grated parmesan cheese. Season to taste with salt and pepper. Slide the salmon filets in for a couple minutes to warm through, basting with that luscious cream sauce.
Serve your fishies with mashed potatoes, polenta, or rice as I did (just because I didn’t feel like making taters). Douse with lots of sauce and add some fresh steamed broccoli or green beans on the side. A little bit of luxury and a little bit of green. Because balance.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Skillet salmon for days:
One Skillet Crispy Salmon and Asparagus with Lemon Risotto
Jerk Salmon with Creamy Corn Risotto
Honey Chipotle Chili Lime Salmon Bowls
One Skillet Thai Basil Coconut Curry Salmon
one skillet tuscan parmesan salmon
Ingredients
- 1 1/2 lb salmon
- 3 tbsp all purpose flour
- 2 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 tsp lemon zest
- 1/2 cup sundried tomatoes, drained
- 2 cups fresh spinach
- 1 cup heavy whipping cream
- 1/2 cup fresh parmesan cheese, grated
Instructions
- Heat 2 tablespoons olive oil in a skillet over medium heat.
- Pat the salmon very dry with paper towels. Sprinkle the flour onto a flat plate. Season the salmon with salt and pepper, then dredge in the flour. Place skin-side down into the pan and sear 4-5 minutes. Flip, and sear an additional 3-4 minutes until crispy and easily removed from the skillet. Move to a plate.
- Melt the butter in the pan, then stir in the garlic cloves and lemon zest until fragrant, about 30-60 seconds. Pour in the wine and simmer until reduced, about 1-2 minutes. Add the sundried tomatoes, spinach, and heavy cream. Simmer a minute or two until the spinach wilts, stirring. Stir in the parmesan. Taste and adjust salt and pepper as desired.
- Slide the salmon filets and any juices into the skillet. Base until warmed through for a couple minutes.
- Divide onto plates and serve with rice, mashed potatoes, or polenta, as desired. Garnish with fresh basil.
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