Salmon à la tucana is a particularly flavorful and delightful fish dish thanks to the creamy sauce it’s cooked in. To prepare it, we’ll use salmon fillets, preferably of the same thickness, to ensure even cooking and prevent the fish from drying out.
We cook these in a cream sauce with spinach and tomatoes, which is the defining element of this dish. We used a combination of sun‑dried tomatoes in oil and cherry tomatoes, which give the dish different textures, although you can choose either type if you prefer.
For this recipe, we prefer to chop the spinach leaves as they are more palatable that way, although if they are not very large, you can leave them whole. If you prefer, this recipe is also very good using coconut milk instead of cooking cream.
To accompany the Tuscan salmon, we like to prepare boiled long grain white rice, so we have a complete and very tasty dish.
Healthy & Keto-Friendly Tuscan Salmon Recipe
Recipe Information
| Item | Detail |
|---|---|
| Preparation time | 5 minutes |
| Cooking time | 25 minutes |
| Total time | 30 minutes |
| Servings | 2 |
| Category | main course |
| Type of cuisine | Mediterranean |
| Calories per serving (kcal) | 672 |
Ingredients of Tuscan‑style salmon
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Shallot (or half an onion if unavailable) | 1 |
| Garlic clove | 1 |
| Sun‑dried tomatoes in oil | 65 g |
| Cherry tomatoes | 4 |
| Vegetable broth | 100 ml |
| Cooking cream | 150 ml |
| Spinach leaves | 50 g |
| Grated Parmesan cheese | 30 g |
| Skinless salmon fillets | 350 g |
| Salt | to taste |
| Ground black pepper | to taste |
Step-by-Step Instructions
- First, heat 1 tablespoon of olive oil in a pan and sauté 1 chopped shallot with 1 pressed garlic clove over low heat for 5 minutes.
- Add 65g of sun‑dried tomatoes in oil, drained and cut into strips, along with 4 cherry tomatoes, washed and cut in half, and sauté the mixture for 2 minutes.
- Pour 100 ml of vegetable stock into the pan along with 150 ml of cooking cream and cook this mixture for 2 minutes, stirring occasionally. Season with salt and pepper to taste.
- Add 50g of chopped spinach leaves to the sauce, add 30g of grated Parmesan cheese, and cook for another 5 minutes.
- Add 350g of skinless, seasoned salmon fillets, cover the pan, and cook for about 10 minutes, until the salmon is cooked through. The exact time will depend on the thickness of the salmon.
- We serve this tasty salmon dish immediately so you can enjoy it freshly made.
Nutritional advice: A delicious recipe with good quality protein, a source of calcium, vitamins C and B12, and omega-3 fats, which protect our cardiovascular health.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 620 kcal | 31% |
| Total Fat | 44 g | 56% |
| Saturated Fat | 16 g | 80% |
| Trans Fat | 0 g | |
| Cholesterol | 145 mg | 48% |
| Sodium | 520 mg | 23% |
| Total Carbohydrate | 12 g | 4% |
| Dietary Fiber | 2 g | 7% |
| Total Sugars | 4 g | |
| Protein | 42 g | 84% |
| Vitamin A | 800 IU | 16% |
| Calcium | 180 mg | 14% |
| Iron | 1.8 mg | 10% |
Disclaimer: Nutrition estimates are for general guidance only, based on a 2,000‑calorie diet. Actual values vary with cream amount, Parmesan type, and salmon size.
Easy‑to‑prepare summary
- We sauté the shallot and garlic
- Add the tomatoes and cook the mixture
- Pour in the stock and cream, season with salt and pepper, and cook while stirring
- We add the spinach and Parmesan cheese
- Add the salmon to the sauce and cook covered for about 10 minutes
- We serve the Tuscan salmon freshly made