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Skillet Creamy Tuscan Salmon and Baby Potatoes
Creamy Tuscan salmon features buttery salmon fillets in a creamy sun-dried tomato spinach sauce with plenty of tender baby potatoes on the side.
Servings 4 servings
- 1-1/2 lbs baby potatoes, halved
- 4 salmon filets (about 1-1/2 lbs) skin removed
- Salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons flour
- 1-1/4 cups 2% or lowfat milk
- 1/2 cup half and half cream
- 1/4 cup grated Parmesan cheese
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 2 cups baby spinach
- 2 tablespoons minced fresh basil
Place baby potatoes in a medium pot of lightly-salted water. Bring to a boil over medium-high heat, then reduce heat to medium and let simmer 10-15 minutes until potatoes are tender. Drain and set potatoes aside.
Pat salmon filets dry and season well with salt and pepper. In a 9-in cast iron skillet or a large nonstick skillet, heat oil over medium-high heat until shimmery. Add salmon to pan and saute 2-3 minutes on each side, flipping once until salmon is golden. Transfer to a plate.
Wipe skillet clean and melt butter over medium heat. Add garlic and saute 1-2 minutes until very lightly browned. Whisk in flour until smooth and cook 1-2 minutes until golden.
Slowly whisk in milk and half and half. Bring sauce to a low simmer over medium heat and cook until thickened. Stir in Parmesan cheese, tomatoes, and spinach. Season with salt and pepper to taste.
Nestle salmon and potatoes into sauce, reduce heat to medium-low heat, and cover. Let simmer over medium-low heat 5-10 minutes or until salmon is cooked through to 125F. (for medium rare) Top salmon with fresh basil and serve immediately. Enjoy!
Serving: 1salmon fillet + 4 oz potatoes | Calories: 428kcal | Carbohydrates: 24.1g | Protein: 34.3g | Fat: 22g | Saturated Fat: 9.2g | Cholesterol: 86mg | Sodium: 218mg | Potassium: 1172mg | Fiber: 3.6g | Sugar: 3.9g | Calcium: 270mg | Iron: 5mg