Description
Creamy Tuscan Salmon is a rich, indulgent one-pan dish that brings restaurant-quality flavor to your home kitchen. Pan-seared salmon fillets are nestled in a luscious garlic Parmesan sauce with sun-dried tomatoes and wilted spinach, offering bold Mediterranean-inspired flavors in under 30 minutes. Perfect for busy weeknights or elegant dinners alike!
Ingredients
Scale
- 4 salmon fillets (skin-on or skinless, about 6 oz each)
- 2 tbsp olive oil
- 2 tbsp butter
- 4 garlic cloves, minced
- ½ cup sun-dried tomatoes (packed in oil), chopped
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 cups fresh spinach
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep the Salmon: Pat salmon fillets dry with paper towels. Season with salt, black pepper, and Italian seasoning on both sides.
- Sear the Salmon: In a large skillet over medium-high heat, heat olive oil until shimmering. Add salmon skin-side down and cook undisturbed for 3–4 minutes. Flip and cook another 2–3 minutes until golden brown. Transfer to a plate.
- Make the Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add Tomatoes & Cream: Stir in sun-dried tomatoes and cook for 1–2 minutes. Lower heat to medium-low. Slowly pour in heavy cream while stirring.
- Melt the Cheese: Add Parmesan cheese and stir until fully melted and sauce becomes creamy. If too thick, loosen with a splash of water or broth.
- Add Spinach: Stir in spinach and let it wilt into the sauce.
- Finish the Dish: Return salmon fillets to the skillet. Spoon sauce over the top and simmer for 3–5 minutes to allow flavors to meld.
- Serve: Garnish with fresh parsley or a squeeze of lemon if desired. Serve hot with pasta, rice, or vegetables.
Notes
- Dairy-Free Option: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
- Protein Variations: Swap salmon with chicken or add shrimp for a seafood medley.
- Extra Kick: Add cayenne or extra red pepper flakes for heat.
- Storage Tip: Leftovers keep well in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.
- Serving Suggestion: Perfect with pasta, creamy risotto, or roasted veggies. Don’t forget a glass of Chardonnay or Pinot Noir!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: lunch
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 520
- Fat: 38g
- Carbohydrates: 8g
- Protein: 38g