I love one pan meals and I love 30 minute meals. Enter: No Cream Tuscan Salmon!
The trick for this quick and simple recipe is to prep all of your ingredients before you begin cooking.
This recipe calls for skin off salmon. I know that in the photos I use skin on salmon, but trust me, you’ll want it off. Skin on looks better in photos, but it’s a nuisance eating around the skin with a dish as saucy and creamy as this one.
Sear you salmon for 4-5 minutes on the bottom, and 1-2 minutes on the top and sides. Put the salmon aside on a plate while you make the sauce.
Add some more oil if you need it and saute the garlic until fragrant make sure you’re on a medium low heat.
Making sure the pan isn’t too hot, add the milk and seasonings and whisk constantly so the milk doesn’t burn.
So, how do you get creamy No Cream Tuscan Salmon? Flour. Whisk in 1 tablespoon of flour in half increments until the sauce becomes thick. You really want to ensure that the pan isn’t too hot or the flour will clump. Whisk thoroughly and constantly.
At this point, the sauce may feel too thick, so add in the spinach. Any of the liquid seeping from the spinach will help prevent the sauce from becoming too thick.
The ideal sauce consistency is when you can drag your whisk through it and it doesn’t immediately come back together.
At this point, place the salmon back into the pan and increase the temperature and cover with a lid.
This will cook the salmon more and the lid will prevent the sauce from evaporating and getting too thick.
Enjoy the this dish with some pasta or spaghetti. This recipe has enough sauce for 4 fillets.
No Cream Tuscan Salmon
Ingredients
- 2 Salmon Fillets skin off
- 1 Tbsp Olive Oil
- Salt and Pepper to taste
- 2 Cloves Minced Garlic
- 1 Cup Milk
- 1 Tbsp Flour
- ½ tsp Dried Basil
- ½ tsp Dried Oregano
- 1 tsp Fresh Parsley
- 1½ Cup Fresh Chopped Spinach
- ½ Cup Fresh Grated Parmesan
- ⅓ Cup Sun Dried Tomato
- Crushed Red Pepper to taste
Instructions
- Salt and pepper the salmon fillets after patting them fully dry.
- Heat up the olive oil on a pan on medium to medium high heat.
- Depending on the size of your pan, you may need more oil. You'll want to make sure there is a solid thin layer of oil on the pan or your salmon will shred.
- Sear the salmon for 4 – 5 minutes on the bottom side of the salmon, move the salmon every now and then so it doesn't stick.
- Sear the top of the salmon for 1 – 2 minutes. Sear each side for 1 – 2 minutes.
- Put the salmon aside on a different plate.
- Top off the oil on the pan if you need some and sautee the garlic on a medium low heat.
- Add the milk, dried oregano, dried basil, crushed red pepper, ½ tsp salt, crack of black pepper, and parsley.
- Whisk in ½ Tbsp of flour thoroughly. Once fully incorporated, whisk in the other ½ Tbsp.
- Whisk constantly and turn the heat up to medium to allow the mixture to bubble a thicken.
- Add the grated parmesan and continue to whisk.
- Toss in the spinach, the water from the spinach will make sure the sauce doesn't thicken too much. Stir.
- Place the salmon back in the pan and spoon the sauce over the fillets.
- Sprinkle in the sundried tomatoes cover with a lid for a few minutes.
- Enjoy alone or with some pasta!