Description
A delightful Tuscan-style Salmon and Gnocchi dish featuring pan-fried seasoned salmon fillets served with a creamy, garlicky tomato and basil sauce tossed with fresh spinach and tender gnocchi. Perfect for a flavorful and satisfying meal in just 30 minutes.
Ingredients
Scale
Salmon and Seasoning
- 4x 120-150g / 4-5oz boneless skinless Salmon Fillets (brought close to room temp)
- 3/4 tsp Smoked Paprika
- 3/4 tsp Dried Oregano
- 1/2 tsp Garlic Powder
- 1/4 – 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/8 tsp Cayenne Pepper
- 1/2 tbsp Olive Oil
- 1 tbsp Unsalted Butter
Sauce and Garnishes
- 2-3 cloves Garlic (finely diced)
- 1/8 – 1/4 tsp Chilli Flakes
- 1 tbsp Tomato Puree (Tomato Paste in US)
- 240ml / 1 cup Chicken Stock
- 120g / 4oz Cream Cheese (at room temp)
- 120g / 4oz Sun Dried Tomatoes (thinly sliced)
- 20g / 1/4 cup freshly grated Parmesan
- 2 tbsp finely diced Fresh Basil
- 90g / 3oz Baby Spinach Leaves (large stalks removed if desired)
Pasta
- 500g / 1lb fresh Gnocchi
Instructions
- Season the Salmon: In a small pot or bowl, combine smoked paprika, dried oregano, garlic powder, salt, black pepper, and cayenne pepper to create the seasoning mix. Evenly sprinkle this mixture over both sides of the salmon fillets, ensuring they are well coated for optimal flavor.
- Pan-Fry the Salmon: Heat 1/2 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the salmon fillets to the pan and fry for 3 minutes until the bottom is lightly charred and crisp. Carefully flip and fry for another 2 minutes on the other side. Then add 1 tablespoon of unsalted butter and baste the salmon for an additional 1 minute until the fish is cooked through and slightly charred on both sides, reducing heat slightly if needed to prevent burning. Once done, remove salmon and set aside on a plate.
- Prepare the Sauce Base: Lower the heat to medium-low and add the finely diced garlic and chilli flakes to the pan. Fry gently until the garlic just starts to color, careful not to burn it. Stir in 1 tablespoon of tomato puree and fry for a minute to develop the flavors.
- Add Liquids and Cheese: Pour in 240ml (1 cup) chicken stock and stir. Add the cream cheese gradually, whisking continuously until the sauce is smooth and fully blended. Then stir in the grated Parmesan, thinly sliced sun dried tomatoes, and finely diced fresh basil.
- Incorporate Salmon Juices and Spinach: Stir the resting juices from the salmon off the plate into the sauce along with 90g (3oz) baby spinach leaves. Cook for 1-2 minutes until the spinach starts to wilt and the sauce thickens slightly.
- Cook the Gnocchi: Meanwhile, bring a large pot of salted water to a boil. Add the fresh gnocchi and cook for about 1 minute until they float. Using a slotted spoon, transfer the cooked gnocchi directly into the pan with the sauce.
- Finish the Dish: Stir the gnocchi into the sauce until it thickens and the gnocchi is fully cooked through. Add a splash of reserved gnocchi cooking water if needed to loosen the sauce. Check and adjust seasoning as necessary. Optionally, return the salmon to the pan to warm through for a minute before serving.
- Serve and Enjoy: Plate the creamy gnocchi with the wilted spinach and sauce, topped with the crispy salmon fillets. Enjoy this rich, comforting Tuscan-inspired meal immediately.
Notes
- Brought salmon close to room temperature before cooking to ensure even cooking and better sear.
- Adjust cayenne pepper and chilli flakes to taste for preferred spice levels.
- Use fresh gnocchi for best texture and quick cooking time.
- If you prefer, tomato puree can be substituted with tomato paste as commonly used in the US.
- Warming the salmon again in the sauce at the end ensures the fish stays moist and flavorful.
Nutrition
- Serving Size: 1 serving
- Calories: 563 kcal
- Sugar: 14.16 g
- Sodium: 1212 mg
- Fat: 28.83 g
- Saturated Fat: 14.201 g
- Unsaturated Fat: 10.985 g
- Trans Fat: 0.202 g
- Carbohydrates: 42.69 g
- Fiber: 5.9 g
- Protein: 36.79 g
- Cholesterol: 115 mg
