Creamy Tuscan Salmon

This Tuscan Salmon recipe is filled with savory creamy and delicious flavors.

Creamy Tuscan Salmon Recipe smothered in a divine creamy tomato and spinach sauce, you won't believe it's easy, fast, simple, and mouth dropping luscious.

The best seafood recipe I've had in years. Thank you! –Jane Williams

These air-fried salmon filets are juicy, not to mention the Cajun shrimp and Polski sausage are tender with the perfect touch. You'll never want to try a regular recipe again after trying this one! Low-carb and Keto friendly, Enjoy!

Tuscan Salmon Recipe

Ingredients List for The Tuscan Salmon Recipe

• 4 (5 oz) Salmon fillets

• 4 tablespoons butter

• 20 medium clean and peeled shrimp (optional)

• 1 whole chopped sausage link (optional)

• 1 cup wheat rice

• 1 cup heavy cream

• 1 cube chicken bouillon

• 5 cloves garlic, finely chopped, or 2 tablespoons garlic powder

• 1 small onion

• 1 green pepper

• 1/2 cup grape tomatoes

• 3 cups water

• Salt and pepper, to taste (Cajun season optional)

• 3 cups of baby spinach leaves

• 1 cup grated Parmesan

• 2 tablespoons fresh parsley

Directions

1. First, let's heat the water and chicken bouillon

2. Let's start cooking the rice since it takes the longest. Follow the time on your rice container but add the rice and 2 cups of the chicken bouillon broth. (Leave the left-over broth for later)

3. To make the Tuscan Salmon recipe: Heat the 2 tablespoons of butter in a large skillet over medium heat. Then add onion and green pepper.

4. In the same pan add the tomatoes, sausage, shrimp, and garlic. Cook for 3-4 minutes.

5. Finally, pour in the leftover chicken bouillon broth, and allow the sauce to reduce down slightly. (Stir occasionally)

6. Let's cook the salmon: Season salmon with salt and pepper. Coat the air-frier pan with 1 tablespoon of butter, put salmon in the pan, and bake/roast for 10 minutes, flip; then cook on air-fried for 4 minutes. done, let it rest!

7. Now return to the sauce mixture: Reduce the heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season to taste.

8. Add in the baby spinach and allow to wilt into the sauce, and in the parmesan cheese. Allow the cream sauce to simmer for a further minute until the cheese melts through.

9. Add the Crispy Salmon filets to the cream saucepan, sprinkle in the parsley, and spoon the sauce over each filet. Serve the creamy Salmon dish over the rice. Enjoy❤️