Creamy Tuscan Salmon with Sun-Dried Tomatoes and Spinach

I couldn’t believe it: two milestones coincide today. This post is both the 100th recipe on this blog, and at the same time, the 60th recipe in the 60 days/60 recipes lockdown sequence I started March 16th. I’m a little humbled, and incredibly grateful. This project has taught me so much - I’m getting better at flavour combinations, starting to understand herbs and learning to cook with ingredients I never even thought I liked before. I can now poach an egg cook a salmon steak to perfection. I have been eating better than ever. 

All these are very reasons to continue this experiment a little while longer. So I’ve set the next mark at 90/90 - 90 days/90 recipes. But first, today. And today, of course, calls for an amazing recipe. This salmon steak, perfectly tender in a beautiful creamy sauce, was absolutely irresistible. I hope you enjoy it as much as I did. 

Creamy Tuscan Salmon with Sundried Tomatoes and Spinach

2 salmon filets, skin removed
1 shallot, finely chopped
2 cloves garlic, finely sliced
60g sun-dried tomatoes, cut in strips
2 cups spinach leaves
1/4 cup fresh grated parmesan cheese
200ml cream
1 tbsp olive oil
1 tbsp butter
salt and black pepper 
1/2 tbsp chopped fresh parsley
optional: 30ml dry white wine

(Goes well with rice, pasta or mashed potatoes). 

1. Remove the salmon from the fridge about 15 minutes before using it to let it get to room temperature. 

2. Heat the oil in a large skillet over medium-high heat. Dry the salmon with paper towels and season with salt and pepper  on both sides.

3. Add the salmon to the hot pan, for 5 minutes on each side or until cooked to your liking. When cooked, remove from the pan and set aside.

4. Melt the butter in the same pan, letting it mix with the juices from the salmon. Then add the shallot and fry for a couple of minutes. Add the garlic and fry for another minute. If you're using white wine, pour it in at this stage and let it reduce down until nearly evaporated. 

5. Add the sundried tomatoes and fry for 1-2 minutes to release the flavours. Lower the heat and the cream, stirring well to let it mix. Season to taste with salt and black pepper. 

6. Add the spinach and let it wilt in the sauce (this only takes a couple of minutes). As the spinach is cooking, add the parmesan cheese. Let the sauce simmer for a minute so the cheese melts, then add the salmon back into the pan. Sprinkle with parsley (If you look at the pictures closely you may notice I actually forgot the parsley completely. No drama though - it would have been good with, but it was also lovely without.). Serve hot. 

Creamy Tuscan Salmon with Sundried Tomatoes and Spinach

Creamy Tuscan Salmon with Sundried Tomatoes and Spinach


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