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- 1
Get the skillet screaming hot
Set a 12-inch skillet over medium-high heat — ideally cast iron, but any heavy pan works. Let it sit dry on the burner for 2 to 3 minutes. You want it genuinely hot before anything goes in. Don't skip this step; it's why seared salmon gets a real crust instead of steaming itself gray.
- 2
Sear the salmon
Pat the salmon fillets dry with paper towels, then season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add 2 tablespoons olive oil to the hot pan and swirl to coat — it should shimmer immediately. Place the fillets in the pan and do not touch them. Sear 1 to 3 minutes depending on thickness, flip, cook 30 seconds to 1 minute more, then pull them off. You want the inside barely done — it finishes in the sauce. Remove to a plate.
- 3
Build the sauce in the same pan
Turn the heat to medium. Add 2 tablespoons butter to whatever's left in the pan. Once melted, add 6 cloves of minced garlic and stir for 1 minute until fragrant. Chop half the cherry tomatoes and leave the rest whole; add them all to the pan and cook 1 minute until some start to split. Pour in 1 cup heavy cream, then season with 1 and 1/2 teaspoons kosher salt, 1 teaspoon dried basil, 1/4 teaspoon cayenne, and black pepper to taste. Bring to a gentle simmer, 2 to 4 minutes.
- 4
Add cheese, greens, and finish
Stir in 1/2 cup shredded parmesan, then add 4 ounces chopped spinach. Cook until the spinach wilts and the sauce has thickened a bit. Add a half bunch of roughly chopped fresh basil, then nestle the salmon back in the pan. Spoon the sauce over the top and heat through for 1 to 2 minutes. Serve straight from the skillet over pasta, rice, or mashed potatoes — the sauce is too good to waste.
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One-Skillet Creamy Tuscan Salmon
Created by: OnePotWonders
Ingredients
- 2 tbsp olive oil
- 4 salmon fillet
- 2 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 6 garlic clove
- 18 oz cherry tomato
- 1 cup heavy cream
- 1 tsp dried basil
- 1/4 tsp cayenne pepper
- 1/2 cup parmesan cheese
- 4 oz spinach
- 1/2 fresh basil
Instructions
- Get the skillet screaming hotSet a 12-inch skillet over medium-high heat — ideally cast iron, but any heavy pan works. Let it sit dry on the burner for 2 to 3 minutes. You want it genuinely hot before anything goes in. Don't skip this step; it's why seared salmon gets a real crust instead of steaming itself gray.
- Sear the salmonPat the salmon fillets dry with paper towels, then season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add 2 tablespoons olive oil to the hot pan and swirl to coat — it should shimmer immediately. Place the fillets in the pan and do not touch them. Sear 1 to 3 minutes depending on thickness, flip, cook 30 seconds to 1 minute more, then pull them off. You want the inside barely done — it finishes in the sauce. Remove to a plate.
- Build the sauce in the same panTurn the heat to medium. Add 2 tablespoons butter to whatever's left in the pan. Once melted, add 6 cloves of minced garlic and stir for 1 minute until fragrant. Chop half the cherry tomatoes and leave the rest whole; add them all to the pan and cook 1 minute until some start to split. Pour in 1 cup heavy cream, then season with 1 and 1/2 teaspoons kosher salt, 1 teaspoon dried basil, 1/4 teaspoon cayenne, and black pepper to taste. Bring to a gentle simmer, 2 to 4 minutes.
- Add cheese, greens, and finishStir in 1/2 cup shredded parmesan, then add 4 ounces chopped spinach. Cook until the spinach wilts and the sauce has thickened a bit. Add a half bunch of roughly chopped fresh basil, then nestle the salmon back in the pan. Spoon the sauce over the top and heat through for 1 to 2 minutes. Serve straight from the skillet over pasta, rice, or mashed potatoes — the sauce is too good to waste.