I have three good reasons for sharing this Tuscan Salmon Skillet Dinner recipe with you. First, it’s screamingly delicious. The salmon and its sides — cannellini beans, sun dried tomatoes, and leafy greens — are cloaked in a fragrant vermouth and cream sauce. Next, it’s a one-skillet meal, just as the title indicates. And finally, it’s lightning-fast to make! I’m talking about 15 minutes from simple start to fabulous finish. Here’s the recipe:
Tuscan Salmon Skillet Dinner: The Video
No time to watch the video? Read on for the photographic step-by-step and printable recipe.
Warm some butter and olive oil in a skillet over medium heat.
When the butter melts, add salt and pepper directly to the pan. Then add the salmon, and sear it until it is nicely browned but not cooked through — 2-3 minutes per side.
Transfer the fillets to a plate.
Now tip some vegetable stock and some dry French vermouth into the pan. Can’t have vegetable stock? Double the vermouth.
Next, deglaze the pan: As the liquid boils, use a wooden spoon or spatula to scrape up the bits of salmon that have stuck to the skillet. These caramelized pieces are loaded with flavor!
While clutching your pearls, spill some heavy cream into the pan. Stir until the cream boils and begins to thicken — about 30 seconds.
Return the salmon to the skillet…
Add some cut-up sun-dried tomatoes…
Some (drained and rinsed) canned cannellini beans…
And a big handful of leafy greens. I used watercress in the video. You might prefer baby spinach leaves or torn up pieces of Swiss chard or kale.
Cover the pan, reduce the heat to “low,” and cook just until the greenery wilts and the salmon is done but not overdone — about 4 minutes.
Plate and enjoy!
Hungry for more? Subscribe to my weekly newsletter.
Here’s the printable:
Tuscan Salmon Skillet Dinner
- Butter and olive oil -- a generous tablespoon of each
- Kosher salt and freshly ground pepper
- 2 salmon fillets, skin removed (about 1 pound total)
- 1/2 cup vegetable stock
- 1/2 cup dry French vermouth
- 3/4 cup heavy cream
- Sun dried tomatoes cut into julienne strips -- enough to equal about 1/3 cup
- 1 (15.5 ounce) can cannellini beans, drained and rinsed
- A generous handful of leafy greens (i.e., watercress, arugula, baby spinach, or torn pieces of Swiss chard or kale)
- In a large skillet, warm the butter and oil over medium heat. When the butter melts, sprinkle on the salt and pepper. Add the salmon, and sear until deeply browned -- 2-3 minutes per side. Transfer the salmon to a plate.
- Add the stock and vermouth to the pan. As the liquid boils, use a wooden spoon or spatula to scrape up the bit of salmon that have stuck to the pan. Add the heavy cream, and let it boil until it begins to thicken -- 30 seconds to 1 minute.
- Return the salmon to the skillet. Then add the sun dried tomatoes, cannellini beans, and greens. Cover the skillet, reduce the heat to "low," and cooked just until the greens wilt and the salmon is done but not overdone -- about 4 minutes.
- Divide the dinner among two plates, and enjoy!