This Is The Best Salmon You’ll Ever Eat! Creamy Tuscan Salmon | One-Pan Recipe Ready in Minutes!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Pat dry the salmon fillets and remove some of the seasoning, adding salt and black pepper on both sides.

Heat olive oil in a cast iron pan over medium-high heat until slightly smoking.

Add the salmon fillets to the pan and cook for 3 minutes undisturbed.

Flip the salmon once it isn't sticking to the pan and cook for another 2-3 minutes, not fully cooking the salmon as it will finish in the sauce.

Turn the heat down to low and remove the salmon from the pan, draining excess oil until about 1 tablespoon remains.

Add 2 tablespoons of butter to the pan and let it melt.

Add chopped onions and sauté for 1-2 minutes until translucent and aromatic.

Add crushed garlic and sauté for another 30 seconds to 1 minute.

Deglaze the pan with a splash of dry white wine, turning the heat back to medium and letting it simmer for 2-3 minutes.

Add chopped cherry tomatoes and let simmer for about 1 minute.

Stir in 1/2 cup of heavy whipping cream and 1/2 cup of water along with vegetable bouillon, salt, pepper, Italian seasoning, and paprika.

Grate in fresh parmesan reggiano while stirring to avoid clumps.

Add 3 cups of baby spinach and let it simmer for about 3 minutes until fully cooked.

Return the salmon to the pan and cook for another 2 minutes on medium-low, basting with the sauce.

Serve with steamed jasmine rice, brown rice, cauliflower rice, or pasta, and top with fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

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