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Lightened-Up Tuscan Salmon - Creamy, Bright, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets (4 fillets, 5–6 ounces each, skin-on or skinless)
  • Olive oil (2 tablespoons)
  • Garlic (4 cloves, minced)
  • Sun-dried tomatoes (1/3 cup, oil-packed, drained and sliced)
  • Cherry or grape tomatoes (1 cup, halved)
  • Baby spinach (3–4 cups)
  • Low-sodium chicken or vegetable broth (1/2 cup)
  • Dry white wine (1/4 cup; or use more broth)
  • Low-fat evaporated milk (1 cup)
  • Plain 2% Greek yogurt (1/3 cup)
  • Grated Parmesan cheese (1/4 cup)
  • Lemon (1, for zest and juice)
  • Italian seasoning (1 teaspoon)
  • Crushed red pepper flakes (optional, 1/4 teaspoon)
  • Fresh basil (small handful, sliced)
  • Kosher salt and black pepper

Method
 

  1. Prep the salmon. Pat the fillets dry and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Zest the lemon and set the zest aside; cut the lemon and reserve 1–2 tablespoons juice.
  2. Get the pan hot. Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering. Lay the salmon in, presentation side down. Cook 3–4 minutes until golden and mostly opaque up the sides.
  3. Flip and finish. Turn the fillets and cook 2–3 minutes more, depending on thickness. You’re aiming for medium (about 125–130°F internal). Transfer salmon to a plate; tent loosely with foil.
  4. Sauté aromatics. Reduce heat to medium. Add remaining 1 tablespoon olive oil, minced garlic, and sun-dried tomatoes. Stir 30–45 seconds until fragrant, not browned.
  5. Deglaze. Pour in the white wine. Scrape up any browned bits and let the wine reduce by about half, 1–2 minutes. Add the broth, cherry tomatoes, Italian seasoning, and red pepper flakes if using. Simmer 3 minutes to soften tomatoes.
  6. Make it creamy (lightly). Lower heat to medium-low. Stir in evaporated milk and Parmesan. Simmer gently 2–3 minutes, stirring, until slightly thickened. Avoid rapid boiling to prevent curdling.
  7. Finish the sauce. Remove the pan from heat briefly. Whisk in Greek yogurt until smooth. Return to low heat and add spinach. Stir until wilted. Add lemon zest and 1 tablespoon lemon juice. Taste and adjust salt, pepper, or more lemon as needed.
  8. Nestle the salmon back in. Return the fillets and any juices to the pan, spooning sauce over the tops. Warm 1–2 minutes on low so flavors meld.
  9. Serve. Scatter fresh basil on top. Serve with steamed rice, orzo, or crusty bread to catch the sauce. Add extra lemon wedges if you like a brighter finish.