You know that moment when you want something that looks impressive, but the desire to spend an hour in the kitchen is close to zero? This Tuscan salmon is made for that. A creamy Parmesan sauce with tomatoes and spinach, all in one pan, ready in 30 minutes.
Ingredients :
- Skinless Atlantic salmon — Fattier than wild varieties like sockeye, Atlantic salmon tolerates cooking better. Without skin, it absorbs more sauce and stays tender.
- Heavy cream — It holds up to heat better than light cream or milk, and won’t curdle if you keep the heat moderate. Take it out of the fridge at the same time as the salmon—cold cream in a very hot pan is the top risk for a ruined sauce.
- Grated Parmesan — It melts directly into the sauce and gives it body, that slightly salty, nutty note that defines a true Tuscan sauce.
- Roma tomatoes — Meatier and less watery than regular tomatoes. They hold up in cooking and provide a gentle acidity that balances the richness of the cream.
