Tuscan Salmon is a pan seared salmon served in a delicious creamy sauce with spinach, sun dried tomatoes and parmesan. However, I make my Tuscan Salmon with blue cheese and no sun dried tomatoes making my recipe a bit different then the traditional recipe. Scroll down to see exactly how I make it!
1-2 tbsp olive oil
1 tbsp butter
2 tbsp garlic - minced
1/2 cup onion - diced
1/2 cup almond milk
1/2 cup creamer
1/2 cup blue cheese
2 tbsp. lemon juice
4 cups spinach
1 tbsp gluten free flour
1/2 cup chicken broth
1/4 tsp crushed pepper
1/4 tsp onion powder
1/2 tsp black pepper
1/4 tsp sea salt
1/2 tsp basil
1/4 tsp old bay
Place a iron pan or non stick pan, over medium-high heat. Add olive oil.
Then, cut the salmon into 2 or 3 pieces and season with salt and pepper.
Once the oil is hot, add the fish to the pan and cook on both sides for about 2-3 minutes. It should still be slightly pink in the center.
Remove salmon from pan and transfer to a plate. Set aside.
Next, Add minced garlic. Add diced onion to the same pan and cook for 1 minute . Add minced garlic. Stir and cook for another minute.
Add chicken broth, half and half, almond milk and almond creamer, stir to combine and cook for a few minutes, until the cream just slightly starts to simmer. Then add lemon juice.
Reduce heat to low-medium.
Then, add grated blue cheese and stir until the cheese is fully melted. Taste and adjust the sauce for salt and pepper. Add all other additional seasonings: crushed pepper, onion powder, black pepper, sea salt, basil and old bay.
Add fresh spinach, stir and cook for 1 minute. Stir and toss until the spinach is wilted.
Add the salmon back to the pan, skin side down, scoop and pour some of the sauce on top of it, and cook it in the sauce for about 1-2 minutes, or until heated through. Baste the salmon from time to time.
Serve Tuscan salmon dish immediately with some bread, potatoes or rice.