Creamy Tuscan Butter Salmon!

Ingredients

• 4 pieces Salmon Fillets (6‑oz each, skinless and boneless)
• 2 tablespoons Unsalted Butter (for pan‑frying)
• 1 medium Yellow Onion (diced, about 1 cup)
• 2 cloves Garlic (minced)
• 2 tablespoons Tomato Paste (canned)
• 0.25 cup Sun‑Dried Tomatoes (chopped, oil‑packed)
• 0.25 cup Dry White Wine (for deglazing)
• 1 cup Heavy Cream (240 ml)
• 1 teaspoon Paprika (smoked paprika optional)
• 1 teaspoon Dried Oregano (Italian oregano)
• 0.33 cup Parmesan Cheese (freshly grated)
• 4 cups Fresh Spinach (loosely packed)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 tablespoons Fresh Basil (chopped)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, and roughly chop the sun‑dried tomatoes. Set all measured ingredients within arm’s reach.

   Time: PT10M

2. Season Salmon

   Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.

   Time: PT2M

3. Pan‑Fry Salmon

   Heat 2 Tbsp butter in the skillet over medium‑high heat. Add the salmon and cook 3‑4 minutes until golden on the first side, then flip and cook another 2 minutes. Transfer to a plate.

   Time: PT5M

   Temperature: medium‑high

4. Sauté Onion

   In the same skillet, add the diced onion and sauté 3 minutes until translucent.

   Time: PT3M

   Temperature: medium

5. Add Garlic and Tomato Paste

   Add minced garlic and cook 30 seconds, then stir in tomato paste and cook 1 minute.

   Time: PT1M

   Temperature: medium

6. Deglaze with White Wine

   Add the chopped sun‑dried tomatoes, then pour in the white wine. Simmer 2 minutes, scraping up any browned bits.

   Time: PT2M

   Temperature: medium

7. Create Creamy Base

   Stir in the heavy cream and bring to a gentle simmer for 3 minutes until the sauce begins to thicken.

   Time: PT3M

   Temperature: medium

8. Season the Sauce

   Add paprika, dried oregano, and grated Parmesan. Stir until the cheese melts and season with salt and pepper.

   Time: PT1M

   Temperature: medium

9. Wilt the Spinach

   Add the fresh spinach and toss for 2 minutes until fully wilted and incorporated.

   Time: PT2M

   Temperature: medium

10. Finish Cooking Salmon

    Return the salmon fillets to the skillet, spoon sauce over them, and cook 1‑2 minutes until the fish is just cooked through.

    Time: PT2M

    Temperature: medium

11. Finish and Serve

    Stir in lemon juice and chopped fresh basil, give a quick mix, and serve immediately over rice or mashed potatoes.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

5 g

Fat

30 g

Fiber

1 g