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Norwegian salmon with creamy tuscan sauce

Try this delicious and creamy dish with Norwegian salmon for dinner or late lunch. 

Cooking time30-40 min
Difficulty levelEasy



  • Finely chop the garlic and the onions, and set aside.
  • Heat the oil in a large skillet over medium-high heat.
  • Season the salmon fillets on both sides with salt and pepper and sear on each side for 5 minutes in the hot pan, flesh-side down first. Set aside.
  • Mix the cornstarch with the water, and set aside.
  • Melt the butter in the remaining juices in the pan. Add the garlic and fry for about 1 minute.
  • Add the onion and the white wine, and let it reduce slightly.
  • Reduce heat to low heat, add the cream and bring to a gentle simmer while stirring. Season with salt and pepper.
  • Add the spinach leaves and sun dried tomatoes and allow to wilt in the sauce before adding the grated parmesan cheese.
  • Add the cornstarch mix to the centre of the pan and quickly stir until the sauce thickens
  • Put the salmon back into the pan, sprinkle over parsley and spoon the sauce over each fillet.
  • Serve with pasta, rice or steamed vegetables of your liking.