Creamy Tuscan Salmon
A delightful combination of tender salmon fillets and a luscious sauce that captures the essence of Italian cuisine, featuring fresh spinach and sun-dried tomatoes.
Ingredients
Main Ingredients
- 4 pieces salmon fillets, skin-on or skinless 6 oz each
- Salt & pepper, to taste
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup sun-dried tomatoes (packed in oil), drained and chopped
- 2 cups fresh spinach
- 1 tsp Italian seasoning
- ¼ cup grated Parmesan cheese
- Optional fresh basil or parsley for garnish
Instructions
Cooking Steps
- Begin by patting the salmon fillets dry with paper towels, then season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, place the fillets in the skillet, skin side down if applicable. Cook for about 4-5 minutes until the skin is crispy and the salmon is cooked halfway through.
- Flip the fillets and cook for an additional 3-4 minutes, until cooked to your desired doneness. Remove the salmon from the pan and set aside.
- To the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and stir gently, scraping up any bits from the bottom of the pan. Once the cream begins to simmer, add in the chopped sun-dried tomatoes and Italian seasoning, stirring to combine.
- Add the fresh spinach to the skillet and stir until just wilted. Adjust the seasoning with salt and pepper as needed.
- Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Return the salmon fillets to the skillet, spooning some of the sauce over them.
- Allow to cook for another minute to warm through before serving.
Notes
For a deeper flavor, consider marinating the salmon in lemon juice and herbs for 30 minutes before cooking. Use fresh spinach for the best texture; frozen spinach might release too much moisture. This dish pairs wonderfully with cooked pasta or crusty bread to soak up the sauce.