Juicy salmon fillets smothered in a rich, velvety garlic cream sauce with bursts of sun-dried tomatoes, tender spinach, and aromatic herbs. A restaurant-quality dish that’s surprisingly simple to make!
Prep Time: 10 mins
Cook Time: 15 mins
Servings: 3
Calories: ~600 per serving
Ingredients:
- 3 salmon fillets (6 oz each)
- Salt & black pepper, to taste
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (in oil), chopped
- 2 cups baby spinach
- 1 cup heavy cream
- ¼ cup grated parmesan cheese
- ½ tsp Italian seasoning
- 1 tbsp fresh parsley, chopped
- Optional: Lemon wedge for serving
Instructions:
Sear the Salmon:
- Pat salmon dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear salmon skin-side down (if applicable) for 4 minutes, then flip and cook another 3-4 minutes until golden and flaky. Transfer to a plate.
Sauté the Aromatics:
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Toss in sun-dried tomatoes and cook for 1 minute.
- Add spinach and stir just until wilted (about 1 minute).
Create the Creamy Sauce:
- Pour in heavy cream and bring to a gentle simmer.
- Stir in parmesan cheese and Italian seasoning.
- Let the sauce thicken slightly (2-3 minutes), then taste and adjust seasoning.
Combine & Finish:
- Return salmon to the skillet, nestling it into the sauce. Spoon the creamy mixture over the fillets.
- Simmer for 2 more minutes to meld flavors.
Serve & Enjoy:
- Garnish with fresh parsley and a squeeze of lemon for brightness.
- Pair with crusty bread, pasta, or risotto for a complete meal!
Pro Tip: For a lighter version, substitute half the cream with chicken broth and a splash of milk. Still decadent, but with fewer calories!
This Creamy Tuscan Salmon is a showstopper—luxurious enough for date night but easy enough for weeknights. Every bite is a harmony of bold flavors and silky texture. Dig in!
