This recipe for creamy Tuscan salmon with sun-dried tomatoes and spinach is so delicious, quick and easy. The whole thing comes together in 40 minutes. A perfect weeknight supper.
I developed the recipe and made a reel for Le Creuset as they launched their new peach/pink colourway called ‘Pêche‘. The pink of the salmon matches perfectly with the pink casserole.
Tuscan salmon with sun-dried tomatoes ingredients
Tips for making Tuscan Salmon
Allow the salmon to cook on the skin side in sufficient olive oil to prevent it from sticking. Turn it over once the fish is 3/4 of the way cooked through.
Cook the sauce separately to develop the flavour and cook the vegetables.
The creme fraiche or sour creme adds creaminess with a dash of tart acidity.
Nestle the cooked salmon fillets into the sauce once it is cooked to heat the fish through.
What to serve with Tuscan salmon with sun-dried tomatoes:
Basmati or jasmine rice
Mashed potatoes would go well with this dish and you can find a recipe to make them here.
Green beans or other steamed greens of your choice such as broccolini or asparagus.
Zucchini ‘noodles’ (zoodles) or cauliflower rice make a delicious low-carb side with Tuscan salmon.
Pan fried or air fried butter beans.
- 4 thin fillets of salmon or 2 larger fillets
- 15 ml Tbsp oil
- 2 shallots or half a brown onion finely chopped
- 2 cloves garlic crushed
- 180-200 grams baby tomatoes halved
- 4 – 6 soft sundried tomatoes in oil finely chopped
- 250 ml vegetable or chicken stock
- 80 grams baby spinach
- 125 grams crème fraiche or sour cream
- Juice of 1 lemon 30ml
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Add the olive oil to a Le Creuset 23cm buffet casserole and set it over a medium heat. Season the salmon fillets with salt & pepper.
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Fry the salmon on either side until golden brown on each side then remove from the pan and set aside.
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Add the shallots to the pan and sauté with the lid on for a few minutes until softened. Add the garlic, tomatoes, and sundried toss them about briefly.
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Add the stock to the pan along with the spinach and allow this to simmer for a few minutes with the lid on. Once thickened add the crème fraiche and simmer for a minute or two with the lid off.
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Add the salmon back to the pan and nestle it in the sauce to heat through. Spoon some of the sauce over the fish.
This dish is best eaten on the day you make it.
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