Creamy Garlic Butter Tuscan Salmon, One Skillet

way “Tuscan” tends to be on this side of the Atlantic. It is comfortably Italian-American: cream, parmesan, and sun-dried tomatoes doing the heavy lifting. What matters is that the flavors are honest and the method is forgiving.

Why one skillet works here

Searing the salmon first leaves behind browned bits and a slick of flavorful fat. Instead of washing that away, you build the sauce directly on top of it, so every spoonful carries the taste of the fish. The salmon comes out of the pan while the sauce simmers, then slides back in at the end to warm through.