Restaurant salmon, weeknight math
Creamy Tuscan Salmon, Rebuilt
The creamy garlic Tuscan salmon that fills every feed, rebuilt with a Greek yogurt and Parmesan sauce instead of a cup of cream. Same sun-dried tomatoes and spinach. Twenty minutes.
20minutes
4servings
42gprotein
410kcal est.
Method
- Pat the salmon dry and season with salt and pepper. Heat the oil in a large skillet over medium-high and sear 4 minutes on the first side, 2 on the second. Move to a plate; it finishes in the sauce.
- Lower the heat to medium. Add the garlic, sun-dried tomatoes and Italian seasoning and stir 1 minute.
- Whisk the cornstarch into the broth, pour in, and simmer 3 minutes until slightly thickened. Add the spinach and stir until wilted.
- Turn the heat off. Whisk in the yogurt and Parmesan until smooth, then the lemon juice. Off the heat matters; boiling splits it.
- Return the salmon and spoon the sauce over. Basil on top. Serve over farro, zucchini noodles or a piece of sourdough.
What we swapped
The original sears the salmon in butter and finishes it in a cup of heavy cream with Parmesan. Here the sear is olive oil, the sauce is chicken broth reduced with garlic and sun-dried tomatoes, then Greek yogurt and a third of the Parmesan whisked in off the heat. About 250 fewer calories a plate and it still coats the spoon.
Lightened up from Creamy Garlic Butter Tuscan Salmon by Cafe Delites.
