Creamy Tuscan Salmon with Spinach and Sun-Dried Tomatoes
This Creamy Tuscan Salmon is a restaurant-style dish that comes together in just 30 minutes. Juicy, pan-seared salmon fillets are coated in a garlic Parmesan cream sauce with spinach and sun-dried tomatoes. It’s a rich, flavorful, and easy dinner perfect for a weeknight meal or a special occasion!
Equipment
- Large skillet or frying pan
- Tongs
- Wooden spoon
- Measuring cups and spoons
Ingredients
For the Salmon:
- 2 salmon fillets (skin-on or skinless)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon olive oil
For the Creamy Tuscan Sauce:
- 1 teaspoon butter
- 3 cloves garlic, minced
- ½ cup chicken broth (or white wine)
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- ⅓ cup sun-dried tomatoes, chopped
- 1 cup fresh spinach
- 1 teaspoon lemon juice
Instructions
Prepare the Salmon:
- Pat the salmon fillets dry with a paper towel.
- Season both sides with salt, black pepper, and paprika.
Sear the Salmon:
- Heat olive oil in a large skillet over medium-high heat.
- Place the salmon fillets skin-side down and sear for 4-5 minutes until golden brown.
- Flip and cook for another 2-3 minutes, then transfer to a plate and set aside.
Make the Creamy Sauce:
- In the same skillet, melt butter and sauté garlic for 30 seconds.
- Pour in chicken broth and let it reduce for 2 minutes.
- Lower the heat and stir in heavy cream, Parmesan, Italian seasoning, and red pepper flakes.
- Add sun-dried tomatoes and spinach, stirring until the spinach wilts.
- Squeeze in lemon juice for brightness.
Combine & Serve:
- Return the salmon fillets to the skillet, spooning the creamy sauce over them.
- Simmer for 2 minutes to allow flavors to meld.
- Serve hot with a side of rice, pasta, or roasted vegetables.