Creamy Tuscan Salmon
A comforting seafood dish featuring salmon in a luscious creamy sauce infused with sun-dried tomatoes and spinach, perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces salmon fillets (about 6 oz each)
- Salt and pepper, to taste
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (packed in oil, drained)
- 1 cup fresh spinach, roughly chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Optional: fresh basil or parsley for garnish
Instructions
Preparation
- Start by seasoning the salmon fillets with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat until shimmering.
- Carefully place the salmon in the skillet, skin-side down, and sear for about 4–5 minutes, until the skin is crispy and the salmon is golden brown.
- Flip the fillets and cook for an additional 3-4 minutes until the salmon is opaque and flakes easily with a fork.
- Remove the salmon from the skillet and set aside.
Cooking the Sauce
- In the same skillet, reduce the heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant.
- Add the chopped sun-dried tomatoes to the skillet and stir for 1-2 minutes.
- Pour in the heavy cream and bring it to a gentle simmer.
- Stir in the grated Parmesan cheese and Italian seasoning. Continue to stir for about 2–3 minutes until the sauce thickens slightly.
- Add the chopped spinach to the sauce, stirring until it wilts and softens, about 1–2 minutes.
- Gently place the seared salmon fillets back into the skillet, spooning some sauce over the top. Cook for another minute or two until heated through.
- Remove the skillet from heat and serve the salmon with a generous amount of the creamy sauce over the top.
- Garnish with fresh basil or parsley if desired.
Notes
For a smoky flavor, consider using smoked paprika in addition to the Italian seasoning. Serve with a crusty baguette for dipping in the sauce. If you have leftovers, store them in an airtight container for up to two days.