Creamy Tuscan Salmon (Printable Recipe)
Flaky salmon in rich creamy sauce with spinach and sun-dried tomatoes, ready in just 20 minutes.
# Ingredients You'll Need:
→ Main
01 -
4 salmon fillets, skin-on preferred
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon sea salt
04 -
1/4 teaspoon black pepper
→ Sauce
05 -
3 cloves garlic, minced
06 -
1/2 cup sun-dried tomatoes, oil-packed and blotted
07 -
3/4 cup heavy cream
08 -
1/2 cup vegetable broth
09 -
1/2 cup grated parmesan cheese
10 -
2 cups fresh baby spinach
11 -
1/8 teaspoon red pepper flakes (optional)
# Steps to Follow:
01 -
Pat salmon fillets dry with paper towels. Season both sides with sea salt and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and press gently for 10 seconds. Sear until mostly opaque, then flip and cook to desired doneness. Transfer to a plate and cover with foil.
03 -
Reduce heat and add garlic and sun-dried tomatoes to the skillet. Saute until fragrant, about 1 minute.
04 -
Add heavy cream and broth to the skillet. Bring to a boil, then reduce to a simmer until slightly thickened.
05 -
Stir in spinach and cook just until wilted. Mix in parmesan cheese and stir until the sauce is smooth and creamy.
06 -
Return salmon to the pan and spoon sauce over the top. Serve hot, optionally garnished with fresh parsley.
# Extra Tips:
01 -
Start cooking salmon skin-side down to protect the flesh and enhance texture.
02 -
Add spinach only after the sauce has reduced by a quarter to avoid overcooking.
03 -
Use a fish spatula for easier flipping and reduced risk of breaking fillets.