This delicious and easy Tuscan Salmon has it all. Crispy on the outside, soft and creamy inside with perfectly balanced flavors that make Salmon taste buttery and light. The sauce is delectable and sure to please everyone!

The Tuscan Salmon recipe is easy to make, cooks in less than 15 minutes, and is very filling and satisfying. Crispy Salmon is smeared with rich, creamy garlicky butter, spinach, and fresh tomatoes make it tender from the inside. The sauce is rich and similar to the one you get at the restaurant!

Ingredients, Alternatives and Tips:

1. Salmon is the preferred fish for this recipe. If you do not have Salmon, any white fish will work for this recipe. Trout, cod, Tilapia and catfish are other alternatives.
2. If you cannot use white wine, substitute it for chicken broth or vegetable broth. Chicken broth works better than vegetable broth.
3. I have used baby spinach in this recipe. It comes out well with regular spinach, but the baby spinach cooks faster and is more flavorful.
4. Use cherry tomatoes if available. It is okay to substitute with regular tomatoes if cherry tomatoes are unavailable.
5. I have used heavy cream. If that is not what you want, you can substitute it with half and a half (equal parts of light cream and milk), lactose-free, soy, or almond cream. Coconut milk do not go well with this recipe.

Details of the Recipe Ingredients:

1. I have used Salmon with the skin. I find it easier to use this, especially with pan-frying. You can also use skinless Salmon but make sure to use a nonstick pan to fry as the skinless Salmon tends t stick to the pan quickly. Frying time varies, and it depends on the thickness of the fish. It roughly takes about 7 to 8 minutes. Flip the fish halfway through to make sure even cooking on both sides.
2. It is essential to take the moisture out of the Salmon before frying. Bring the Salmon to room temperature so the excess water can drain. Pat it dry with a paper towel. 
3. Another option is to bake the fish at 400 F for 10 minutes. Sometimes I prefer baking over pan searing. But in order to stick to traditional way of making this dish, I have followed pan frying method.
4. Season the fish just 5 to 10 minutes before pan-frying. Seasoning too early (especially salt) can make the fish sweat and release the water content, making the fish dry after pan-frying.
5. While frying the Salmon, notice the color change. It starts to turn pale after it cooks. Look for the even pale color on one side and then flip the fish.
6. While making the sauce, it is essential to cook everything on a low flame to avoid separation, especially after adding the creme to the sauce. 

Main Steps of the Recipe:

1. Adding the spices to the Salmon:
2. Pan Frying the Salmon: 
3. Preparing the Sauce:
4. Adding Salmon to the Sauce:

Process and Instructions:

1. Take 1 1/2 lb of salmon fillet and add 2 21/2 Tbsp of olive oil to it. Season the Salmon on both sides with 1/2 tsp of black pepper powder and 1/4 tsp of salt. Pan-fry the Salmon with oil. Place the skin side towards the bottom of the pan and sear both sides by flipping. It takes about 7 minutes. But the cooking time may vary depending on the size of the Salmon. Transfer the Salmon to a paper towel to drain the excess oil. 

In a separate pan, take 1 Tbsp of butter. Add 1 tsp of garlic powder and roast for 20 seconds when melted. Add 1 1/2 cups of finely diced onions and sprinkle salt (1/4 tsp) and chili flakes (1/2 tsp) as needed. Add 3/4 cups of chopped tomatoes and mix well. Saute for about a minute.
Add 1/4 cup of white wine vinegar, mix and add 2 1/2 cups of spinach. Quickly saute for a few seconds and add 1/4 cup of creme—Cook for 2 minutes on a low flame after adding the cream.
Add 1/4 cup of water (adjust according to the preferred consistency). Adjust the spices and add extra salt or chili flakes.

Add the cooked Salmon to the pan and gently move the spatula around to coat the Salmon with the sauce.
Garnish with more parmesan cheese and parsley.
Serve with steamed or roasted vegetables, zucchini noodles, cauliflower rice, white or brown rice, pasta, or mashed potatoes.

Storage Instructions:

1. The Salmon dish will last in the refrigerator for three days. Make sure to store the Salmon in an airtight container.
2. It is safe to keep the cooked Salmon in the freezer for up to 2 months. 

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