Can you eat salmon skin?

Yes, you can. Crispy salmon skin is delicious. For this recipe, I recommend removing the skins since the salmon will be covered in sauce.

What is Tuscan salmon?

Tuscan salmon is a pan-seared salmon topped with a creamy garlic sauce, with spinach, sun-dried tomatoes and parmesan cheese.

What wine goes well with Tuscan salmon?

I recommend a white wine like pinot Grigio, sauvignon blanc, or even Chardonnay.

How do you sear salmon?

To get the perfect sear on salmon, you want to use a paper towel to pat the salmon dry. This is the key to getting a nice, golden brown crust on top. Next, you want to make sure that you have a ripping hot pan and a high quality cooking fat like olive oil or avocado oil. Heat the oil in the pan before putting the salmon in.

Creamy Tuscan Salmon - Peace Love and Low Carb

Description

This Creamy Tuscan Salmon Recipe brings a restaurant quality dish right to your home kitchen. Perfectly pan-seared salmon in a rich, creamy sauce with garlic, spinach, sun-dried tomatoes and parmesan cheese. This recipe is low carb, keto-friendly and gluten free. Best of all, it comes together in less than 30 minutes.

Ingredients

Units Scale

4 large salmon fillets, skin removed
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon black pepper
2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
2 tablespoons butter
6 cloves garlic, minced
1 small red onion, thinly sliced
1/4 cup dry white wine
1/4 cup chicken stock
2/3 cup sun-dried tomatoes
1 1/2 cups heavy cream
1/2 cup finely grated parmesan cheese
3 cups baby spinach leaves
Chopped fresh parsley, for garnish
Crushed red pepper flakes, for garnish
Shredded parmesan cheese, for serving

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Instructions

Season the salmon fillets on both sides with salt, paprika, onion powder and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear on both sides until golden brown, about 5 minutes each side. Remove from pan and set aside.
To the same pan, add the butter. Once the butter is melted, add the onions and sauté until tender. Add the garlic, and sauté until fragrant.
Deglaze the pan with the white wine and chicken stock and use a rubber spatula to scrape up and mix in any bits that are stuck to the bottom of the pan.
Add the sun-dried tomatoes to the pan and cook for 2 to 3 minutes
Add the heavy cream to the pan, bring to a slow boil, and then reduce the heat to low and simmer. Stir in the grated parmesan cheese until it is melted into the sauce. Taste, and add more salt and pepper, if desired.
Add the spinach to the sauce and let cook until it is wilted down and tender.
Add the salmon fillets back to the pan and spoon the sauce over top.
Garnish with fresh parsley and red pepper flakes.

Notes

Storage: Store leftover tuscan salmon in the refrigerator for up to 4 days.
Reheating: This is best reheated in a pan on the stovetop.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Seafood Recipes
Method: Pan-Seared
Cuisine: Italian

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