Nicole’s Best New Recipe: Creamy Tuscan Salmon with Sun-Dried Tomato Pesto
Hello everyone! I’m so excited to share my absolute *best* new recipe with you all – Creamy Tuscan Salmon with a vibrant Sun-Dried Tomato Pesto. This dish is the perfect balance of richness, freshness, and flavor. It’s surprisingly easy to make, impressive enough for a dinner party, and comforting enough for a weeknight meal. Trust me, this is going to become a staple in your kitchen.
## Why This Recipe is a Winner
I’ve been experimenting with different salmon recipes for years, and this one hits all the right notes. Here’s why I think you’ll love it:
* **Flavor Explosion:** The combination of the creamy Tuscan sauce, the bright sun-dried tomato pesto, and the flaky salmon is just divine. Each component complements the others perfectly.
* **Easy to Make:** Don’t let the fancy name fool you. This recipe comes together in under 30 minutes.
* **Healthy and Delicious:** Salmon is packed with omega-3 fatty acids, and the Tuscan sauce is made with wholesome ingredients like garlic, spinach, and cherry tomatoes.
* **Versatile:** You can easily adapt this recipe to your liking. Swap out the spinach for kale, use different types of pasta, or add some red pepper flakes for a little heat.
* **Impressive Presentation:** This dish looks beautiful on a plate, making it perfect for entertaining.
## Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need to create this masterpiece:
### For the Salmon:
* 4 (6-ounce) salmon fillets, skin on or off (I prefer skin off for this recipe)
* 1 tablespoon olive oil
* 1 teaspoon Italian seasoning
* 1/2 teaspoon garlic powder
* Salt and pepper to taste
### For the Sun-Dried Tomato Pesto:
* 1/2 cup sun-dried tomatoes, oil-packed, drained (reserve 2 tablespoons of the oil)
* 1/4 cup fresh basil leaves
* 2 cloves garlic, minced
* 1/4 cup grated Parmesan cheese
* 2 tablespoons pine nuts, toasted
* 2 tablespoons reserved sun-dried tomato oil
* 1 tablespoon lemon juice
* Salt and pepper to taste
### For the Creamy Tuscan Sauce:
* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1/2 cup chopped shallots
* 1 pint cherry tomatoes, halved
* 1 cup chicken broth (or vegetable broth)
* 1/2 cup heavy cream
* 5 ounces baby spinach
* 1/4 cup grated Parmesan cheese
* 1 tablespoon lemon juice
* Salt and pepper to taste
* Cooked pasta, for serving (I recommend fettuccine or linguine)
## Step-by-Step Instructions
Now, let’s get cooking! Follow these simple steps to create your own Creamy Tuscan Salmon with Sun-Dried Tomato Pesto:
**Step 1: Prepare the Salmon**
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine the olive oil, Italian seasoning, garlic powder, salt, and pepper.
3. Place the salmon fillets on the prepared baking sheet and brush them with the oil mixture.
4. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
**Step 2: Make the Sun-Dried Tomato Pesto**
1. While the salmon is baking, prepare the sun-dried tomato pesto.
2. In a food processor, combine the sun-dried tomatoes, basil, garlic, Parmesan cheese, and toasted pine nuts.
3. Pulse until the mixture is coarsely chopped.
4. With the food processor running, slowly drizzle in the reserved sun-dried tomato oil and lemon juice until the pesto comes together.
5. Season with salt and pepper to taste.
**Step 3: Prepare the Creamy Tuscan Sauce**
1. While the salmon is baking, prepare the creamy Tuscan sauce.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the garlic and shallots and cook for 2-3 minutes, or until softened and fragrant.
4. Add the halved cherry tomatoes and cook for 5-7 minutes, or until they begin to soften and release their juices.
5. Pour in the chicken broth and bring to a simmer. Cook for 5 minutes, or until the sauce has slightly reduced.
6. Stir in the heavy cream, spinach, Parmesan cheese, and lemon juice. Cook for 2-3 minutes, or until the spinach has wilted and the cheese has melted.
7. Season with salt and pepper to taste.
**Step 4: Assemble and Serve**
1. Add the cooked pasta to the creamy Tuscan sauce and toss to coat.
2. Place a salmon fillet on top of each serving of pasta.
3. Spoon a generous dollop of sun-dried tomato pesto over the salmon.
4. Garnish with fresh basil leaves and a sprinkle of Parmesan cheese, if desired.
5. Serve immediately and enjoy!
## Tips and Variations
* **Salmon:** You can use fresh or frozen salmon for this recipe. If using frozen salmon, be sure to thaw it completely before cooking. I prefer using skinless salmon for this recipe, but you can use salmon with the skin on if you prefer. If using skin-on salmon, cook it skin-side down for the first few minutes to crisp up the skin.
* **Sun-Dried Tomatoes:** I recommend using oil-packed sun-dried tomatoes for the best flavor. Be sure to drain them well before using. You can also use dried sun-dried tomatoes, but you’ll need to rehydrate them in hot water for about 30 minutes before using.
* **Pine Nuts:** Toasting the pine nuts enhances their flavor. To toast pine nuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden brown. Watch them carefully, as they can burn easily.
* **Cream:** You can substitute half-and-half for the heavy cream, but the sauce will be less rich.
* **Spinach:** Feel free to use other leafy greens in place of the spinach, such as kale or Swiss chard.
* **Pasta:** Any type of pasta will work well with this recipe. I recommend using fettuccine, linguine, or spaghetti. You can also use gluten-free pasta.
* **Spice:** Add a pinch of red pepper flakes to the sauce for a little heat.
* **Lemon:** A squeeze of fresh lemon juice brightens up the flavors of the dish.
* **Make Ahead:** The sun-dried tomato pesto and the creamy Tuscan sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the sauce before serving.
* **Vegetarian Option:** Substitute the salmon with grilled halloumi cheese or roasted vegetables for a vegetarian option.
## Serving Suggestions
This Creamy Tuscan Salmon with Sun-Dried Tomato Pesto is a complete meal on its own, but here are a few side dishes that would pair well with it:
* **Garlic Bread:** A classic pairing with pasta dishes.
* **Roasted Asparagus:** A simple and healthy side dish.
* **Caprese Salad:** A refreshing salad with tomatoes, mozzarella, and basil.
* **Green Salad:** A simple green salad with a light vinaigrette.
* **Crusty Bread:** For soaking up the delicious sauce.
## Nutritional Information (per serving, approximate)
* Calories: 700-800
* Protein: 40-50g
* Fat: 40-50g
* Carbohydrates: 40-50g
*Please note that nutritional information is approximate and may vary depending on the specific ingredients and portion sizes used.*
## Conclusion
I hope you enjoy this recipe as much as I do! It’s a true crowd-pleaser and a delicious way to enjoy salmon. Let me know in the comments below if you try it and what you think. I’d love to hear your feedback and any variations you make. Happy cooking!
## FAQ
**Q: Can I use frozen salmon?**
A: Yes, you can use frozen salmon. Be sure to thaw it completely before cooking.
**Q: Can I make this recipe ahead of time?**
A: The sun-dried tomato pesto and the creamy Tuscan sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the sauce before serving. It’s best to cook the salmon fresh, as it can become dry if reheated.
**Q: Can I use a different type of pasta?**
A: Yes, any type of pasta will work well with this recipe. I recommend using fettuccine, linguine, or spaghetti. You can also use gluten-free pasta.
**Q: Can I add vegetables to the sauce?**
A: Absolutely! Feel free to add other vegetables to the sauce, such as mushrooms, zucchini, or bell peppers. Add them to the skillet along with the garlic and shallots.
**Q: Can I make this recipe dairy-free?**
A: You can substitute coconut cream for the heavy cream and nutritional yeast for the Parmesan cheese to make this recipe dairy-free. Be sure to use a dairy-free pesto or make your own using a dairy-free Parmesan cheese alternative.
**Q: What is the best way to store leftovers?**
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
**Q: Can I grill the salmon instead of baking it?**
A: Yes, you can grill the salmon instead of baking it. Preheat your grill to medium heat. Brush the salmon fillets with olive oil and season with salt and pepper. Grill for 4-5 minutes per side, or until cooked through. Be sure to monitor the internal temperature of the salmon.
**Q: Can I use different herbs in the pesto?**
A: Yes, feel free to experiment with different herbs in the pesto. Parsley, oregano, or even a little mint can be interesting additions. Just remember that basil is the traditional and most common herb used in pesto.
**Q: Can I use jarred pesto instead of making my own?**
A: Yes, if you are short on time, you can definitely use jarred pesto. However, homemade pesto will always taste fresher and more vibrant.
**Q: What kind of white wine would pair well with this dish?**
A: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio would be a great pairing with this Creamy Tuscan Salmon. The acidity of the wine will cut through the richness of the sauce and complement the flavors of the salmon and pesto.
**Q: What if I don’t have pine nuts?**
A: Walnuts or almonds make a perfectly acceptable substitute for pine nuts in pesto. Toast them lightly for enhanced flavor.
**Q: How do I know when the salmon is cooked perfectly?**
A: The best way to tell if salmon is cooked is to check its internal temperature with a meat thermometer. It should reach 145°F (63°C). The salmon should also be opaque and flake easily with a fork. Avoid overcooking, as it will become dry.
**Q: Is it ok to use skin-on salmon for this recipe?**
A: Yes, you can use skin-on salmon for this recipe. Cooking the salmon skin-side down first can create a crispy skin. However, for this specific recipe, where the salmon is served on pasta with sauce, the skin can sometimes become soggy. Therefore, skinless salmon is often preferred to maintain the overall texture of the dish.
**Q: Can I use different types of tomatoes?**
A: While cherry tomatoes are recommended for their sweetness and ease of use, you can certainly use other types of tomatoes. Diced Roma tomatoes or even canned diced tomatoes (drained) can work well. Adjust the cooking time as needed to ensure the tomatoes soften and release their juices.
**Q: What can I do if my sauce is too thick?**
A: If your sauce becomes too thick, simply add a little more chicken broth or heavy cream to thin it out. Stir well until the sauce reaches your desired consistency.
**Q: Can I add a splash of white wine to the sauce?**
A: Yes, a splash of dry white wine (like Sauvignon Blanc) can add a lovely depth of flavor to the sauce. Add it to the skillet after the garlic and shallots have softened, and let it reduce slightly before adding the chicken broth.
**Q: How can I make the pesto smoother?**
A: If you prefer a smoother pesto, add a little more olive oil while processing. You can also blanch the basil leaves in boiling water for a few seconds before adding them to the food processor. This will help to soften them and create a smoother texture.
**Q: This recipe seems rich. Are there any ways to make it lighter?**
A: Absolutely! You can use half-and-half or even milk instead of heavy cream. You can also use a smaller amount of Parmesan cheese. Adding more vegetables to the sauce will also increase the nutritional value and make the dish lighter overall. Substituting whole wheat pasta is another easy way to boost fiber.