Tuscan Salmon

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This Tuscan salmon takes you on a trip to central Italy, with this Tuscan-inspired main dish. Lots of flavors you love make a bed for some lovely pan-roasted salmon. Everything can be done in one skillet, and if you'd like a side of pasta, clean up will still be a breeze. We like this with risotto, a salad, and a good crusty bread, too!

By Brenda Venable
Published on July 15, 2024
overhead view of salmon filet on bed of spinach and tomatoes on white plate
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 4 (5 ounce) salmon filets

  • salt and freshly ground black pepper to taste

  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter

  • 2 or 3 short rosemary sprigs, plus more for garnish

  • 1/3 cup chopped prosciutto

  • 1 green onion, finely chopped

  • 1 to 2 garlic cloves, minced

  • 1 pinch red pepper flakes, or to taste

  • 1/2 lemon, zested

  • 1/2 cup dry white wine

  • 1 cup cherry tomato halves

  • 1 (10 ounce) package fresh spinach, torn

  • 1/2 cup heavy cream

  • 1 tablespoon olive oil for drizzling, or as needed

  • lemon slices

  • lightly toasted pine nuts (optional)

Directions

  1. Pat salmon filets dry with paper towels and season both sides with salt and pepper.

  2. Melt butter in a large skillet over medium heat; add olive oil. When butter stops sizzling, swirl the skillet to combine. Add 2 or 3 rosemary sprigs to the skillet, to flavor the oil.

  3. Add salmon and cook until salmon is lightly browned and flakes when a fork is gently inserted, about 3 minutes per side. (If salmon filets are thinner than 1 1/2 inches, this may take less time.) An instant read thermometer, inserted near the center, should read 145 degrees F (63 degrees C). Remove from the skillet, and keep warm.

  4. To the same skillet with rosemary, add chopped prosciutto, green onion, garlic, red pepper flakes, and lemon zest, and cook for 1 minute or until fragrant.

  5. Add white wine and cook until the liquid evaporates. Add tomatoes and cook, stirring, 2 to 3 minutes. Add spinach and toss in the skillet until bright green and barely wilted, 2 to 3 minutes.

  6. Stir in cream, and season with salt and pepper. Cook until sauce bubbles, about 2 minutes, and remove cooked rosemary sprigs.

  7. Serve salmon on a bed of vegetables and sauce, and drizzle with a little olive oil. Garnish with lemon slices, fresh rosemary sprigs, and toasted pine nuts, if desired.

    Cook’s Note

    Remove any bones from the filets. Remove the skin, or not, as you prefer.

    From the Editor

    To toast pine nuts: Preheat the oven to 350 degrees F (175 degrees C). Spread pine nuts onto a baking sheet; toast in the preheated oven until beginning to turn golden brown and becoming fragrant, about 7 minutes.

Nutrition Facts (per serving)

644 Calories
45g Fat
16g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 644
% Daily Value *
Total Fat 45g 57%
Saturated Fat 14g 70%
Cholesterol 144mg 48%
Sodium 735mg 32%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 42g 83%
Vitamin C 62mg 69%
Calcium 142mg 11%
Iron 4mg 20%
Potassium 1358mg 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.