Description
Creamy Tuscan Salmon is a luxurious one-pan dish featuring flaky salmon fillets simmered in a rich garlic cream sauce with sun-dried tomatoes, spinach, and Parmesan. Elegant and comforting, it’s perfect for both weeknight dinners and special occasions.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/3 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 cups fresh spinach
Instructions
- Season the salmon fillets on both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium heat. Add the salmon, skin-side down, and sear for 4–5 minutes until golden. Flip and cook another 2–3 minutes. Remove from skillet and set aside.
- In the same skillet, melt the butter. Add garlic and sauté for about 30 seconds until fragrant.
- Add the sun-dried tomatoes and stir for another minute.
- Pour in the chicken broth and heavy cream, stirring to combine.
- Stir in Italian seasoning and Parmesan cheese. Simmer for 2–3 minutes until slightly thickened.
- Add the spinach and cook until wilted, about 1–2 minutes.
- Return the salmon to the skillet and simmer gently for 2–3 more minutes, spooning sauce over the fillets.
- Serve hot, garnished with extra Parmesan or fresh herbs if desired.
Notes
Use skin-on salmon for added flavor and crisp texture.Substitute half-and-half for a lighter sauce, or coconut cream for a dairy-free version.Add mushrooms or a splash of white wine for extra depth.Pair with pasta, rice, or crusty bread to soak up the sauce.Don’t overcook the salmon—remove from heat as soon as it flakes easily with a fork.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 480
- Sugar: 3g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg
