Description
This Creamy Tuscan Salmon recipe features perfectly seared salmon fillets smothered in a rich and flavorful sauce made with garlic, heavy cream, spinach, sun-dried tomatoes, and Parmesan cheese. Ready in just 25 minutes, it’s a delicious and elegant dish that’s perfect for a quick weeknight dinner or impressing guests with minimal effort.
Ingredients
Scale
Salmon
- 4 salmon fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
Sauce
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Heat oil: In a large skillet, heat olive oil over medium heat to prepare for cooking the salmon.
- Season and cook salmon: Season the salmon fillets with salt and pepper. Add them to the hot skillet and cook for 4-5 minutes on each side until the salmon is cooked through and has a nice golden crust. Remove the salmon from the skillet and set aside.
- Sauté garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Add sauce ingredients: Pour in the heavy cream, then add the spinach, chopped sun-dried tomatoes, and grated Parmesan cheese. Stir everything together to combine.
- Simmer sauce: Let the sauce simmer gently for 3-4 minutes until it thickens slightly and the spinach wilts.
- Return salmon: Place the cooked salmon fillets back into the skillet, spooning the creamy sauce over them to coat evenly and warm through.
- Serve: Serve the salmon hot, spooned with extra sauce for a rich, flavorful meal.
Notes
- You can substitute Greek yogurt for heavy cream to lighten the recipe, but the sauce may be less thick.
- Fresh spinach adds a mild flavor and bright color, but kale or arugula can be used as alternatives.
- Use sun-dried tomatoes packed in oil for deeper flavor; if using dry, rehydrate in warm water before adding.
- Make sure not to overcook the salmon to keep it moist and tender.
- This recipe pairs well with pasta, rice, or crusty bread to soak up the rich sauce.
