Tuscan Salmon Recipe – Italian Special
Tuscan Salmon is an elegant and flavorful Italian main course that draws from the rich culinary traditions of Tuscany. This dish showcases tender salmon fillets simmered in a savory Tuscan sauce made with cherry tomatoes, Kalamata olives, sun-dried tomatoes, and fresh herbs. Perfect for a special dinner or a sophisticated weeknight meal, it delivers vibrant flavors and Mediterranean freshness. The richness of the salmon paired with the depth of the sauce and the aromatics makes each bite deeply satisfying.
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
Tuscan Salmon Ingredients:
- 4 salmon fillets (about 6 oz each)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and sliced
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup white wine (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh basil or parsley, chopped (for garnish)
- Salt and black pepper to taste
- Lemon wedges (for serving)
Prepare the Oven:
Preheat Oven: Preheat your oven to 400°F (200°C).
Sear the Salmon:
Heat Oil: In a large oven-safe skillet, heat olive oil over medium-high heat.
Season and Sear: Season the salmon fillets with salt and black pepper. Place them skin-side down in the hot skillet and sear for 3-4 minutes, until the skin is crispy. Flip the fillets and sear the other side for an additional 2 minutes.
Make the Tuscan Sauce:
Sauté Garlic: Remove the salmon from the skillet and set aside. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
Add Tomatoes and Olives: Add cherry tomatoes, Kalamata olives, and sun-dried tomatoes to the skillet. Cook for 2-3 minutes, stirring occasionally, until the tomatoes start to soften.
Deglaze (Optional): If using white wine, pour it into the skillet and let it simmer for another 2 minutes to reduce slightly. If not using wine, just continue with the tomatoes and olives.
Bake the Salmon:
Combine and Bake: Return the seared salmon fillets to the skillet, nestling them into the tomato and olive mixture.
Sprinkle with dried oregano, dried basil, and red pepper flakes if using.
Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve:
Garnish: Sprinkle the dish with fresh basil or parsley.
Serve: Serve the Tuscan Salmon with lemon wedges on the side. It pairs beautifully with roasted vegetables, a fresh salad, or a bed of rice or quinoa.
Recipe Notes:
Olive & Tomato Substitutes: If you can’t find Kalamata olives, try black olives or green olives, and swap sun-dried tomatoes with roasted red peppers for a different twist.
Cooking Time Adjustments: Thicker salmon fillets will need longer baking—check that the fish flakes easily with a fork and is cooked through.
Wine Alternatives: White wine adds depth to the sauce; you can substitute with vegetable or chicken broth if you prefer non-alcoholic options.
Serving Combinations: Serve with roasted vegetables, a fresh green salad, or over rice/quinoa to soak up the flavorful sauce.
Garnish Tips: Fresh herbs like basil or parsley brighten the dish; a squeeze of lemon just before serving enhances the Mediterranean flavors.
