This elevated take on the classic Tuscan salmon trades the standard heavy cream base for a more sophisticated, velvety blend of mascarpone and heavy cream. By deglazing the pan with a dry white wine and finishing the dish with a bright pop of lemon zest and toasted pine nuts, this recipe creates a complex, bistro-quality meal that perfectly balances rich, savory flavors with a clean, acidic finish.
⏱️ 30 mins
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