Creamy Tuscan Marry Me Salmon
This creamy, garlicky dish offers a restaurant feel at home, making it perfect for date nights or any special occasion.
Ingredients
For the Salmon
- 4 fillets 4 salmon fillets (about 4–6 ounces each), wild-caught if possible
- 2 tablespoons 2 tablespoons olive oil
- 2 teaspoons 2 teaspoons Tuscan spice blend see Notes for homemade option
- 1 teaspoon 1 teaspoon sea salt
For the Tuscan Sauce
- 1 tablespoon 1 tablespoon olive oil (or 1–2 tablespoons butter for richer flavor)
- 4 cloves 4 garlic cloves, minced (or 1 shallot for extra sweetness)
- 3 tablespoons 3 tablespoons tomato paste
- 5-6 pieces 5–6 sun-dried tomatoes, chopped (or use cherry, grape, or roasted tomatoes)
- 1-2 tablespoons 1–2 tablespoons Tuscan spice blend
- to taste Sea salt, to taste
- 1.5 cups 1 ½ cups heavy cream
- 1 cup 1 cup vegetable or seafood stock (chicken stock also works)
- 3 tablespoons 3 tablespoons white cooking wine
- ½ pieces Juice of ½ lemon
- 1 cup 1 cup fresh kale, chopped
- 1 cup 1 cup parmesan cheese, freshly grated (plus more for serving)
Instructions
Roast the Salmon
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Pat salmon dry, drizzle with olive oil. Rub spice blend and salt on fillets.
- Roast on the top rack for 15–20 minutes until cooked and flaky.
Make the Creamy Tuscan Sauce
- In a large skillet over medium-high heat, warm the oil. Sauté garlic for 1–2 minutes.
- Stir in Tuscan spice and a pinch of salt. Add tomato paste and sun-dried tomatoes; cook for 1 minute.
- Lower heat to medium-low. Add heavy cream, stock, wine, and lemon juice. Let bubble gently for 1–2 minutes.
- Add parmesan and whisk until melted and sauce thickens (2–3 minutes).
- Stir in kale until soft. Add roasted salmon and spoon sauce over top. Simmer for 5–6 minutes.
Serve and Enjoy
- Serve with gnocchi, rice, pasta, or roasted vegetables. Top with extra parmesan.
Notes
Keep sides simple so the salmon stays the star. Try mashed potatoes, lemon pasta, or roasted green beans.