Tuscan Garlic Salmon Skillet with Spinach and Tomato

Tuscan Garlic Salmon – A restaurant-quality pan-seared salmon recipe in a delicious garlic butter sauce with spinach, tomatoes and basil! This easy and healthy Tuscan salmon recipe takes just a few minutes of prep and makes a perfect weeknight meal in 20 minutes or less. The garlic butter sauce is to die for, you’ll want to soak a whole French baguette in it! Paleo, low-carb and keto-friendly – Enjoy!

Photo credit: © Eatwell101.com

Ingredients list for the Tuscan Garlic Butter Salmon

• 1lb. (450g) salmon fillets
• 2 tablespoons olive oil
• 1 tablespoon olive oil or unsalted butter
• 1/4 teaspoon red pepper flakes
• 1 teaspoon smoked paprika or more, to taste
• Kosher salt and freshly ground black pepper, to taste
• 1 teaspoon Italian seasoning
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 Roma tomatoes, chopped
• 6 oz fresh spinach
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup (60ml) vegetable or chicken stock (or dry white wine)
• 2 tablespoons high-quality olive oil, optional

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. To make the Tuscan garlic salmon skillet: Add 2 tablespoons of olive oil to a large skillet, on medium-low heat. Add the salmon fillets, red pepper flakes, paprika, Italian seasoning, and salt in the skillet and cook salmon on medium heat on both sides, until salmon is cooked through – about 5 minutes. Remove salmon fillets from the skillet and set them aside on a plate.

2. In the same skillet over medium heat, add tablespoon olive oil or melt 1 tablespoon butter. Add garlic and chopped onion and cook gently until fragrant and translucent. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and vegetable or chicken stock (or white wine). Cook on medium heat for about 3 – 5 minutes until spinach wilts just a little and tomatoes release some of their juice. Adjust seasoning, if needed.

3. Add cooked salmon back to the skillet to reheat quickly. Drizzle with good quality olive oil just before serving, for extra taste. Serve the Tuscan garlic salmon immediately, enjoy!

Photo credit: © Eatwell101.com

How to cook salmon in the pan

• Use either skin-on or skinless salmon fillets. We like skin-on fillets because it guarantees the second round of searing won’t stick to the bottom of the pan. But if you prefer salmon without the skin, no problem!
• To allow the salmon flesh to crisp up evenly while cooking, bring the salmon fillets at room temperature and pat dry with paper towels. This also helps to prevent sticking in the pan when you first flip the fillets.
• Make sure your pan is nice and hot before adding your salmon fillets in. Sear your salmon fillets flesh-side down first (skin-side up) until nicely golden and crispy for 3-4 minutes on each side, depending on the thickness of your salmon fillet. If the fillets are extra-thick, cook a little longer, reducing the heat to medium or medium-low, so you don’t burn the outside while the inside is still undercooked.

What to serve with the Tuscan salmon fillets?

This pan-seared Tuscan salmon recipe is super easy and goes with lots of possibilities when it comes to choosing a side dish. We like to serve this salmon with steamed/roasted veggies ( zucchini noodles, cauliflower rice, asparagus, broccoli, etc…), white or brown rice, and of course, pasta.

How and how long to keep the Tuscan salmon leftovers?

You can keep the garlic Tuscan salmon leftovers for up to 3 days in an airtight container in your refrigerator.

What other readers say about this Tuscan Garlic Salmon Skillet recipe

“This is great! Seems so simple and basic, but the flavors work together wonderfully. I did not add any butter and it was perfect. Maybe next time I will use half oil half butter because of the flavor. I did simmer the tomatoes longer (cca 10, 15 min) so the sauce was thicker and then added the spinach. Lovely!” – Mary

“Great recipe, will make it again” – Ronnella

More salmon recipes you might like

• Creamy Garlic Tuscan Salmon With Spinach and Sun-Dried Tomatoes
• Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce
• Spinach Salmon Casserole with Cream Cheese and Mozzarella
• Honey Garlic Baked Salmon in Foil

Photo credit: © Eatwell101.com