Tuscan Style Salmon

Ready in 20 minutes, this salmon dish is a winner.

Serves 2




Preheat the oven to 350F.

Cook the jasmine rice to the instructions on the package or in a rice cooker then set aside.

(Pro Tip: Use chicken stock instead of water when cooking the rice and it will add a lot more flavor).

Lay the salmon fillets on a baking sheet lined with parchment paper and remove any bones from the salmon. Season the salmon with a little olive oil, salt, and pepper.

Bake the salmon in the oven for 8-12 minutes or until cooked to your desired doneness (130-140F internally).

For the Tuscan sauce: In a 10 inch pan on medium heat, add 2 Tbsp of olive oil and once hot add the shallots. Season the shallots with a little salt and let fry for about 2 minutes. Once the shallots turn translucent, add the red pepper flakes and minced garlic. Continue to sauté for 30 seconds or until you start to smell the garlic then add the dry sherry wine. Let the wine simmer and completely reduce before adding the sun dried tomatoes.

Give everything a stir to combine then add the heavy cream and parmesan cheese. Reduce the heat of the pan to medium/low and let simmer for about 5 minutes or until the sauce thickens slightly.

Now add the fresh spinach, basil, and parsley. Give everything a stir to combine and once the herbs begin to wilt, turn off the heat and melt the butter into the sauce. Taste the sauce and adjust the seasoning to your liking.

Serve the salmon on top of the jasmine rice, add as much of the Tuscan sauce as you like on top then garnish with basil and parsley.


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