Creamy Tuscan Salmon
A quick, restaurant-quality dish featuring fresh salmon in a creamy sauce with sun-dried tomatoes, garlic, and spinach. Ready in 30 minutes!
Equipment
- Cast iron skillet
- Non-stick Pan
- Heavy-bottomed Saucepan
- Silicone spatula
- Whisk
- Meat thermometer
- Sharp chef's knife
Ingredients
- 4 fresh salmon fillets wild-caught preferred
- 1 cup heavy cream
- 2 cups fresh spinach leaves
- 2-3 garlic cloves minced
- 1/2 cup grated Parmesan cheese
- 1 tbsp unsalted butter
- Salt and black pepper to taste
- 1/4 cup sun-dried tomatoes chopped
- 1 tbsp olive oil
- 1/2 cup chicken broth optional
Instructions
- Pat salmon fillets dry with paper towels. Season with salt and pepper. Let the fillets come to room temperature.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook salmon skin-side down for 4-5 minutes. Flip and cook for another 2-3 minutes until internal temperature reaches 145°F.
- Remove salmon and set aside.
- In the same skillet, sauté garlic until fragrant. Add the heavy cream and chicken broth.
- Stir in sun-dried tomatoes and fresh spinach. Simmer until the sauce thickens slightly.
- Return the salmon to the skillet, spoon the sauce over it, and let it rest for 2-3 minutes.
- Serve with your choice of sides like roasted asparagus or quinoa.
Notes
Adjust seasoning to taste.
If you prefer a thicker sauce, simmer for a bit longer.
You can substitute spinach with other greens like kale.
If you prefer a thicker sauce, simmer for a bit longer.
You can substitute spinach with other greens like kale.
Nutrition
Calories: 400kcalCarbohydrates: 7gProtein: 35gFat: 25gCholesterol: 80mgSodium: 350mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 120mgIron: 2mg
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