Description
Creamy Tuscan Salmon is a rich and flavorful dish featuring pan-seared salmon fillets smothered in a luscious sauce made with heavy cream, sun-dried tomatoes, garlic, spinach, and Parmesan cheese. This elegant yet simple skillet meal is perfect for a quick weeknight dinner or an impressive dinner party entree.
Ingredients
Scale
Salmon
- 4 salmon fillets (about 6 oz each), skinless or with skin
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Sauce
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, sliced
- 2 cups baby spinach leaves
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
Garnish
- Fresh chopped parsley, for garnish (optional)
Instructions
- Season Salmon: Pat the salmon fillets dry with paper towels and season both sides generously with salt and freshly ground black pepper to enhance flavor.
- Sear Salmon: Heat olive oil in a large skillet over medium-high heat. Place salmon fillets in the skillet and cook for 4 to 5 minutes on each side, or until the salmon is golden brown and cooked through. Remove the fillets from the skillet and set aside to keep warm.
- Prepare Aromatics: Reduce the skillet heat to medium and add the unsalted butter. Once melted, add the minced garlic and cook for about 30 seconds, stirring constantly until fragrant but not browned.
- Make Sauce: Add the sliced sun-dried tomatoes to the skillet and cook for 1 minute to release their flavors. Pour in the heavy cream, then stir in the grated Parmesan cheese and Italian seasoning. Let the sauce simmer for 2 to 3 minutes until it thickens slightly.
- Add Spinach: Stir in the baby spinach leaves and cook until they wilt completely, about 1 minute. This adds freshness and color to the creamy sauce.
- Combine and Finish: Return the seared salmon fillets to the skillet, nestling them into the creamy sauce. Spoon the sauce over the salmon and let everything simmer together for 1 to 2 minutes to heat through and meld the flavors.
- Garnish and Serve: Remove the skillet from the heat, garnish with freshly chopped parsley if desired, and serve immediately while hot.
Notes
- For best results, use salmon fillets that are about the same size for even cooking.
- Sun-dried tomatoes packed in oil can add extra flavor; drain and slice them before adding.
- You can substitute baby kale or Swiss chard for spinach if preferred.
- Serve with crusty bread, rice, or pasta to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stove.
