Tuscan Salmon with Dandelion Greens
This Creamy Tuscan Salmon with Dandelion Greens Recipe teaches you how to cook dandelion greens Italian style in only 20 minutes. You'll also learn the secret on how to make dandelion greens less bitter so your kids will love them too!
Servings: 4 servings
Ingredients
- 1 pound salmon fillets, cut into 4 pieces
- ¾ teaspoon kosher salt, divided
- ⅛ teaspoon black pepper
- ½ cup flour for dredging
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- ½ cup chicken broth
- ¼ cup sun-dried tomatoes
- ¼ cup roasted red peppers
- 2 cups fresh dandelion greens, washed
- 1 teaspoon white wine vinegar
- ½ teaspoon lemon juice
- ⅛ teaspoon sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon dried oregano
- ¾ cup heavy whipping cream
- freshly grated Parmesan cheese
Instructions
- Gather your ingredients, pat salmon fillets dry with paper towels and sprinkle all over with ½ teaspoon of the kosher salt and ⅛ teaspoon of the black pepper.
- Add the flour to a large plate or pie pan. Dredge each salmon fillet in flour until well coated.
- Heat oil in large nonstick skillet over medium-high heat. Carefully add salmon fillets and cook for about 2 minutes on each side (a total of 4 minutes). Transfer salmon to a plate.
- Reduce heat to medium, then to the same skillet add butter, chicken broth, sun-dried tomatoes, and roasted red peppers. Stir to combine and cook 1 minute.
- Add dandelion greens, vinegar, lemon juice, and sugar and cook 2 minutes.
- Add remaining ¼ teaspoon kosher salt, garlic powder, paprika, and oregano. Reduce heat to medium-low, stir to combine, and cook another 1 minute.
- Stir in cream and cook 1 minute.
- Add salmon back to the pan and cook 1 more minute.
- Divide salmon and sauce among 4 dinner plates, garnish with freshly grated Parmesan cheese, and serve immediately.
