Salmon in Creamy Tuscan Garlic Sauce

Tuscan sauce is creamy, aromatic with a wonderful garlic flavor and goes perfectly with salmon. And, as well as delicious, it takes just 30 minutes to prepare, and while it’s cooking, there’s time to steam some broccoli and potatoes for a perfect side dish.

This dish is great for a quick lunch or dinner recipe.

Salmon in Creamy Garlic Tuscan Sauce with Steamed Broccoli & Potatoes

Diana Oana

Salmon in Tuscan sauce is the perfect family lunch or dinner recipe and takes salmon to the next level.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Italian

Servings 4 servings

Equipment

• Stove
• large frying pan

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 4 salmon fillets
• 20 g butter
• 1 medium yellow onion chopped
• 4 cloves of garlic minced
• 4-5 dried tomatoes
• 5-6 button mushrooms (portobello)
• 200 ml chicken stock
• 250 ml cooking cream (low-fat preferred)
• fish seasoning
• salt
• pepper
• 1 tbsp cooking oil

Side (Steamed Broccoli and Potatoes)

• 1 head of broccoli
• 3-4 white potatoes
• salt

Instructions

 

Steamed Potatoes and Broccoli

• Peel and dice the potatoes. Cut the broccoli head into small florets. Steam them!

  You can use the Thermomix and cook the potatoes in the steaming basket and the broccoli in the Varoma dish (22 minutes at Varoma temperature, speed 1). If you don't have a Thermomix, you can use the classic cooking method: boil the potatoes in a pot with water and salt, place a sieve over the pot and add the broccoli florets. Cover with a lid and let the steam do its work!

Salmon in Tuscan Sauce

• Season the salmon fillets with salt, pepper, and fish seasoning.
• Heat a tablespoon of oil in a large frying pan.
• Add the salmon fillets to the hot pan, skin side up. Fry for 5 minutes over medium heat, then flip the fillets and cook for another 5 minutes on the other side.
• Carefully remove the salmon fillets from the pan and place them on a clean plate.
• In the same, unwashed pan, melt the butter, then add the onion and garlic and sauté for a minute or two. Add the dehydrated tomatoes and sliced mushrooms and cook for another 3-4 minutes, stirring constantly.

  Usually, dried tomatoes are quite salty, so I recommend adjusting the salt-level of the sauce only at the end.
• When the mushrooms are done, add the chicken stock and cooking cream, mix well with the remaining ingredients and cover the pan with a lid. Let the sauce simmer for 3-4 minutes over medium heat.
• Place the salmon fillets over the sauce and cook for another 2 minutes with the lid on. Turn off the heat and leave the pan covered until ready to serve.
• Serve with potatoes and steamed broccoli.
• For the grown-ups at the table, salmon loves the company of a dry white wine.

Notes

Tried this recipe?Let us know how it was!

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Diana Oana

As an award winning food blogger, I started my culinary journey in 2010, driven by a fervent commitment to crafting flavorful, tasty meals that defy the stereotype of bland health cuisine. I love to cook anything from appetizers to main courses and desserts from a wide range of cuisines as well as traditional Romanian dishes.