Tuscan Salmon by @shonda1020

25 min
Medium

4 servings

🐟

680 g

Salmon Fillets

🫒

30 ml

Olive Oil

🧄

18 g

Minced Garlic

🍅

200 g

Cherry Tomatoes

🧀

150 g

Cream Cheese

🍲

240 ml

Vegetable Broth

🥦

100 g

Broccoli

🌶️

2.3 g

Paprika

🧂

6 g

Salt

⚫

1 g

Pepper

🌿

1 g

Oregano

🌿

8 g

Fresh Parsley

Preparation Steps

  1. Step 1/13

    Pat the 4 salmon fillets dry and season them evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.

    salmon fillet
    salt
    black pepper
    🍽️plate

  2. Step 2/13

    Heat 2 tablespoons olive oil in a large frying pan over medium-high heat.

    olive oil
    🍳large frying pan
    🥄measuring spoons

  3. Step 3/13

    Fry the seasoned salmon for 2 to 3 minutes on the first side until golden.

    salmon fillet
    🍳large frying pan
    🥄spatula

  4. Step 4/13

    Turn the salmon and fry for 2 to 3 minutes on the second side.

    salmon fillet
    🍳large frying pan
    🥢tongs

  5. Step 5/13

    Transfer the seared salmon to a plate and set it aside.

    salmon fillet
    🥢tongs
    🍽️plate

  6. Step 6/13

    Add 2 tablespoons minced garlic to the same pan and fry for 1 minute until fragrant.

    minced garlic
    🍳large frying pan
    🥄spatula
    🥄measuring spoons

  7. Step 7/13

    Add 200 g cherry tomatoes and 150 g cream cheese to the pan.

    cherry tomatoes
    cream cheese
    🍳large frying pan
    🥄spatula

  8. Step 8/13

    Stir in 1 teaspoon paprika and 1 teaspoon dried oregano until the cream cheese begins to melt.

    paprika
    dried oregano
    🍳large frying pan
    🥄spatula
    🥄measuring spoons

  9. Step 9/13

    Cook the tomato and cream cheese sauce for 3 minutes, stirring frequently until creamy.

    🍳large frying pan
    🥄spatula

  10. Step 10/13

    Pour in 1 cup vegetable broth and stir until the sauce is smooth.

    vegetable broth
    🍳large frying pan
    🥄spatula
    🥛measuring cup

  11. Step 11/13

    Add 100 g broccoli and simmer for 4 minutes until tender-crisp.

    broccoli
    🍳large frying pan
    🥄spatula

  12. Step 12/13

    Return the salmon to the pan and spoon the creamy sauce over the fillets.

    salmon fillet
    🍳large frying pan
    🥢tongs
    🥄spatula

  13. Step 13/13

    Sprinkle the salmon with 2 tablespoons chopped fresh parsley before serving.

    fresh parsley
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Oils, Vegetables, Herbs and Spices, Dairy, Broths, Herbs

Ingredients

Salmon fillets, Olive oil, Minced garlic, Cherry tomatoes, Cream cheese, Vegetable broth, Broccoli, Paprika, Salt, Pepper, Oregano, Fresh parsley

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian, Gluten-free, Low carbohydrate, Ketogenic

Calories

475 kcal

Macro nutrients

Protein: 40g, Fat: 29g, Saturated fat: 11g, Carbohydrates: 13g, Fiber: 3g, Sugar: 7g

Nutritional Information

Minerals

Sodium: 720mg, Potassium: 930mg, Calcium: 105mg, Iron: 2mg, Magnesium: 72mg, Selenium: 48mcg

Vitamins

Vitamin D: 14mcg, Vitamin B12: 4mcg, Vitamin C: 40mg, Vitamin K: 95mcg, Vitamin A: 160mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

large frying pan, spatula, tongs, knife, cutting board, measuring spoons, measuring cup, plate

Appliances

stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight meal, Date night, Family meal

Origin

Source

Platform

instagram

Original Creator

@shonda1020

Origin

Cuisine

Italian-American, Mediterranean

Geographic

Italy, Tuscany

Various

Aspect

Texture

Creamy, Tender, Flaky, Juicy, Soft

Flavors

Savory, Rich, Garlicky, Herbaceous, Mildly spicy, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours,Refrigerate within 1 hour if the room is hotter than 32°C / 90°F), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Reheat gently until the salmon reaches 63°C / 145°F), freezer : 2 months (Store in a freezer-safe airtight container,Freeze promptly after cooling,Thaw overnight in the refrigerator)