Description
A delicious recipe for creamy Tuscan salmon with sun-dried tomatoes and spinach.
Ingredients
Scale
- 4 fillets salmon (about 6 oz each)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 5 cloves garlic, minced
- 1 small yellow onion, diced
- 1 cup sun-dried tomatoes (in oil), drained and sliced
- 1 teaspoon dried Italian herbs
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and pepper to taste
Instructions
- Start by seasoning the salmon filets with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side up and sear for 4–5 minutes per side until golden brown and just cooked through. Remove salmon from skillet and set aside on a plate.
- Lower the heat to medium and melt the butter in the same skillet. Add the diced onion and sauté until soft and fragrant, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds.
- Add the sun-dried tomatoes and Italian herbs, letting them warm through for about 2 minutes. Slowly pour in the heavy cream and stir to combine. Let the mixture come to a simmer.
- Once simmering, stir in the grated Parmesan cheese. Keep stirring until it melts completely into the sauce, thickening it slightly. Add the fresh spinach and cook for 1–2 minutes, just until wilted.
- Nestle the cooked salmon fillets back into the sauce, spooning the creamy Tuscan sauce over the top. Let them warm through for 2–3 more minutes. Serve immediately with your favorite side dish.
Notes
- This dish pairs well with a side of pasta or a fresh salad.
- For extra flavor, add a splash of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg