Description
This Creamy Tuscan Salmon is a rich and elegant dish featuring perfectly seared salmon fillets simmered in a creamy garlic parmesan sauce with sun-dried tomatoes and fresh spinach. Packed with bold Italian-inspired flavors, this quick and satisfying recipe is perfect for weeknight dinners while still being impressive enough for special occasions.
Ingredients
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4 salmon fillets
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2 tablespoons olive oil
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3 cloves garlic, minced
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1/2 cup sun-dried tomatoes, chopped
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1 cup heavy cream
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1/2 cup chicken broth
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1/2 cup grated parmesan cheese
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1 teaspoon Italian seasoning
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2 cups fresh spinach
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Salt, to taste
- Black pepper, to taste
Instructions
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Season the salmon:
Pat the salmon fillets dry and season both sides with salt and black pepper. -
Sear the salmon:
Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets in the skillet and cook for about 4–5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside. -
Cook the garlic:
In the same skillet, reduce the heat to medium and add the minced garlic. Cook for about 30 seconds until fragrant. -
Add sun-dried tomatoes:
Stir in the chopped sun-dried tomatoes and cook for another minute. -
Make the sauce:
Pour in the chicken broth and heavy cream, stirring well. Bring the mixture to a gentle simmer. -
Add cheese and seasoning:
Stir in the grated parmesan cheese and Italian seasoning. Let the sauce cook for a few minutes until it thickens slightly. -
Add spinach:
Stir in the fresh spinach and cook until wilted. -
Combine and finish:
Return the salmon fillets to the skillet and spoon the creamy sauce over the top. Simmer for 2–3 minutes so the flavors blend together. - Serve:
Serve warm with pasta, rice, mashed potatoes, or crusty bread.
Notes
Pat the salmon dry before cooking to achieve a better sear.For extra flavor, use oil from the sun-dried tomato jar instead of olive oil.If the sauce becomes too thick, add a splash of chicken broth or cream.Red pepper flakes can be added for a slight spicy kick.Freshly grated parmesan melts more smoothly than pre-shredded cheese.
