Creamy Tuscan Marry Me Salmon
Rich and creamy salmon infused with Tuscan spices, sun-dried tomatoes, and parmesan, finished with kale for a delightful and impressive main dish perfect for dinner.
Equipment
- 1 oven preheated to 400°F
- 1 baking sheet lined with parchment paper
- 1 skillet large, for sauce preparation
Ingredients
- 4 salmon fillets 4–6 ounces each, wild-caught if possible
- 2 tbsp olive oil
- 2 tsp Tuscan spice blend
- 1 tsp sea salt
- 1 tbsp olive oil or 1–2 tbsp butter
- 4 garlic cloves minced or 1 shallot, minced
- 3 tbsp tomato paste
- 5 –6 sun-dried tomatoes chopped or substitute with cherry or roasted tomatoes
- 1 –2 tbsp Tuscan spice blend
- Sea salt to taste
- 1 ½ cups heavy cream
- 1 cup vegetable or seafood stock chicken stock optional
- 3 tbsp white cooking wine
- Juice of ½ lemon
- 1 cup fresh kale chopped
- 1 cup freshly grated parmesan cheese plus more for serving
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Pat salmon fillets dry, drizzle with olive oil, then rub with Tuscan spice blend and sea salt.
- Roast salmon on the top rack for 15–20 minutes until cooked through and flaky.
- Heat olive oil or butter in a large skillet over medium-high heat; sauté minced garlic or shallot until fragrant (1–2 minutes).
- Add Tuscan spice blend, a pinch of sea salt, tomato paste, and sun-dried tomatoes; cook for 1 minute.
- Reduce heat to medium-low and slowly stir in heavy cream, stock, white wine, and lemon juice; let bubble gently for 1–2 minutes.
- Whisk in parmesan cheese until melted and sauce thickens, about 2–3 minutes.
- Add chopped kale and cook until softened.
- Add roasted salmon fillets to the skillet and spoon sauce over them; simmer for 5–6 minutes.
- Serve salmon with preferred sides such as gnocchi, rice, pasta, or roasted vegetables; garnish with extra parmesan.
Notes
- For the Tuscan spice blend, combine Italian herbs with garlic powder, onion powder, and paprika.
- Butter can be used instead of olive oil for a richer sauce.
- Leftovers keep well refrigerated up to 2 days.
- Serve with gnocchi, rice, pasta, or roasted vegetables for a complete meal.