Creamy Tuscan Marry Salmon (Printable Version)

Roasted salmon fillets bathed in a rich creamy Tuscan sauce with kale and parmesan cheese.

# Everything You’ll Need:

→ For the Salmon

01 - 4 wild-caught salmon fillets, 4 to 6 ounces each
02 - 2 tablespoons olive oil
03 - 2 teaspoons Tuscan spice blend
04 - 1 teaspoon sea salt

→ For the Tuscan Sauce

05 - 1 tablespoon olive oil
06 - 4 garlic cloves, minced
07 - 3 tablespoons tomato paste
08 - 5 to 6 sun-dried tomatoes, chopped
09 - 1 to 2 tablespoons Tuscan spice blend
10 - Sea salt, to taste
11 - 1 1/2 cups heavy cream
12 - 1 cup vegetable or seafood stock
13 - 3 tablespoons white cooking wine
14 - Juice of 1/2 lemon
15 - 1 cup fresh kale, chopped
16 - 1 cup freshly grated Parmesan cheese

# Steps to Cook:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pat salmon dry and drizzle with olive oil. Rub salmon evenly with Tuscan spice blend and sea salt. Roast on top rack for 15 to 20 minutes until cooked through and flaky.
02 - Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté 1 to 2 minutes until fragrant. Stir in Tuscan spice blend and a pinch of sea salt, then add tomato paste and chopped sun-dried tomatoes. Cook for 1 minute. Reduce heat to medium-low and gradually add heavy cream, stock, white wine, and lemon juice. Stir and let bubble gently for 1 to 2 minutes. Whisk in Parmesan cheese until melted and sauce thickens, approximately 2 to 3 minutes. Stir in chopped kale and cook until softened.
03 - Add roasted salmon fillets to the skillet and spoon the sauce over. Simmer together for 5 to 6 minutes until salmon is tender and fully coated with sauce.
04 - Plate the salmon and sauce with your choice of sides such as gnocchi, rice, pasta, or roasted vegetables. Garnish with additional Parmesan cheese if desired.

# Extra Suggestions:

01 - For a richer flavor, olive oil in the sauce can be substituted with 1 to 2 tablespoons of butter.
02 - Tuscan spice blend varies; use a homemade mix of dried herbs such as oregano, basil, and thyme for authenticity.

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