Creamy Tuscan Salmon
A skillet with salmon nestled in a creamy sauce filled with tuscan flavors.
Servings: 4
Ingredients
- 4 salmon fillets, skins removed
- 1 tablespoon of Lawry's seasoned salt
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of butter
- 1 medium yellow onion, diced
- 6 cloves of garlic, finely minced
- 7 ounces of sun dried tomatoes, thinly sliced
- 4-6 kale leaves, stems removed, thinly sliced
- 1 1/2 cups of heavy cream (or half n'half)
- 1/2 cup of chicken stock
- 2 teaspoons of cornstarch
- a pinch of crushed red pepper flakes (optional)
Instructions
- Add 2 tablespoons of extra virgin olive oil in a large skillet and place over medium to medium high heat
- Pat each salmon fillet dry with a paper towel and season generously with seasoned salt
- Place the salmon into the warm skillet and cook for 2-3 minutes on the first side or until the underside is golden brown and crisp
- Flip the salmon over and cook to your desired level of doneness
- Transfer the salmon onto a plate and set aside for now
- Reduce the heat to medium and add 2 tablespoons of butter into the skillet
- Add the diced onion and cook for 5 minutes
- Add the minced garlic and cook, stirring consistently, for 60 seconds or until very fragrant
- Add thinly sliced sun dried tomatoes and kale, cover the pot and cook 2-3 minutes or until the kale begins to wilt
- Add heavy cream and stir to combine
- Bring the sauce up to a simmer
- In a small bowl, combine 1/2 cup of chicken stock with 2 teaspoons of cornstarch until smooth
- Add the cornstarch mixture and a pinch of crushed red pepper flakes (optional) into the sauce and whisk to combine
- Add the salmon back into the skillet and cook over medium heat until it is warmed through and the sauce has thickened a bit
- Serve with rice, pasta or crisp greens