Creamy Tuscan Salmon
A quick and delicious Italian-inspired dish featuring perfectly seared salmon in a creamy sauce with sun-dried tomatoes and fresh spinach, ready in under 30 minutes.
Ingredients
Main Ingredients
- 4 fillets salmon fillets Choose fresh or properly thawed frozen salmon.
- 1 tablespoon olive oil For cooking the salmon.
- 2 cloves garlic, minced Adds flavor to the sauce.
- 1 cup heavy cream Provides creaminess to the sauce.
- ½ cup sun-dried tomatoes, chopped Can be substituted with roasted red peppers if desired.
- 2 cups fresh spinach Should be added last to wilt.
- 1 teaspoon Italian seasoning Enhances the flavor profile.
- Salt and pepper to taste Season the salmon.
- Grated Parmesan cheese for serving Sprinkle on top before serving.
Instructions
Prepare the Salmon
- Season the salmon fillets with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Add the salmon, skin-side down, and cook for about 4-5 minutes on each side, or until cooked to preference.
- Remove from the skillet and set aside.
Create the Sauce
- In the same skillet, add minced garlic and sauté for around a minute until fragrant.
- Pour in the heavy cream, whisking as you add, and bring it to a simmer.
Add the Good Stuff
- Stir in the sun-dried tomatoes and Italian seasoning, and let it bubble for about 2-3 minutes until slightly thickened.
- Add the fresh spinach and allow it to wilt.
Combine and Serve
- Return the salmon to the skillet, spooning the creamy sauce over the top.
- Cook together for another minute and serve warm, topped with grated Parmesan cheese.
Notes
For a heartier meal, consider pairing this dish with creamy mafaldine pasta. Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to maintain the sauce's creaminess.