Description
Creamy Tuscan Salmon Recipe is a quick and easy one-pan dinner featuring seared salmon in a rich, garlicky cream sauce with spinach and sun-dried tomatoes.
Ingredients
Scale
- 3 salmon fillets
- 2 teaspoons olive oil
- 2 tablespoons butter
- 5 cloves garlic, finely diced
- 1 small yellow onion, diced
- 1/3 cup vegetable broth
- 5 ounces sun-dried tomatoes in oil, drained
- 1 3/4 cups heavy cream
- Salt and pepper, to taste
- 3 cups baby spinach leaves
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Pat the salmon dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the salmon, skin-side up, for 5 minutes on each side or until cooked through. Remove and set aside.
- In the same pan, melt the butter. Add garlic and sauté for 1 minute until fragrant. Add onion and cook until translucent.
- Add sun-dried tomatoes and cook for 1-2 minutes. Pour in vegetable broth and let simmer slightly to reduce.
- Lower the heat and stir in the heavy cream. Simmer gently and season with salt and pepper.
- Add baby spinach and stir until wilted. Mix in Parmesan cheese until melted and smooth.
- Return salmon to the pan, spoon sauce over the top, sprinkle with parsley, and serve.
Notes
- Use skin-on salmon for a crispier texture.
- Thaw and pat dry frozen salmon thoroughly before cooking.
- Substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free version.
- Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 520
- Sugar: 4g
- Sodium: 420mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg