Description
This Creamy Tuscan Salmon is a rich, flavorful dish featuring perfectly seared salmon fillets smothered in a creamy garlic Parmesan sauce with sun-dried tomatoes and spinach. Ready in just 30 minutes, this easy one-pan meal is perfect for a quick yet luxurious dinner!
Ingredients
Units
Scale
For the Salmon:
- 4 salmon fillets (skin-on or skinless)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- 1 tbsp unsalted butter
For the Creamy Tuscan Sauce:
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional, for spice)
- 2 cups fresh spinach
- 1 tbsp fresh basil, chopped (for garnish)
Instructions
Step 1: Cook the Salmon
- Season the salmon fillets with salt, black pepper, garlic powder, and smoked paprika.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear the salmon for 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
Step 2: Make the Creamy Sauce
- In the same skillet, sauté garlic for 30 seconds, until fragrant.
- Add sun-dried tomatoes and cook for 1 minute.
- Pour in chicken broth, scraping up any browned bits from the pan.
- Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3-4 minutes until slightly thickened.
Step 3: Add Spinach & Finish
- Stir in fresh spinach, cooking until wilted.
- Return the salmon fillets to the skillet, spooning the sauce over them.
- Simmer for 2 minutes, allowing the flavors to blend.
Step 4: Serve & Enjoy
- Garnish with fresh basil and extra Parmesan.
- Serve warm over pasta, rice, or mashed potatoes.
Notes
- Make It Dairy-Free: Use coconut milk and dairy-free Parmesan.
- Lighter Version: Swap half-and-half for heavy cream.
- Extra Flavor: Add ½ tsp Dijon mustard for a tangy kick.
- Storage: Refrigerate leftovers for up to 3 days. Reheat gently over low heat.