Creamy Tuscan Salmon
Pan-seared salmon fillet in a cream sauce with sun-dried tomato and herb accents. Served over a swappable starch base with roasted vegetables.
Ingredients
Method
Pat salmon fillets dry with paper towels and season both sides with salt and black pepper.
Slice zucchini into 1/4-inch rounds and mince garlic.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place salmon skin-side up and cook 5–6 minutes until skin is crispy. Flip and cook 3–4 minutes more until cooked through. Transfer to a plate.
In the same skillet, add remaining 1 tbsp olive oil. Sauté zucchini over medium heat for 4–5 minutes until tender. Push to the side of the pan.
Add minced garlic to the center of the pan and cook 30 seconds until fragrant.
Pour heavy cream into the skillet and stir gently to combine. Add sun-dried tomatoes and parmesan cheese, stirring until cheese melts and sauce thickens, about 2 minutes.
Stir in fresh basil and lemon juice. Taste and adjust salt and pepper as needed.
Divide cooked pasta or rice between serving plates. Top with salmon fillet, roasted zucchini, and creamy sauce. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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