Creamy Tuscan Salmon with Garlic (Printable version)
Salmon fillets in a rich, creamy garlic sauce with sun-dried tomatoes, spinach, and Parmesan. Ready in 30 minutes.
# What You'll Need:
→ Salmon
01 - 4 salmon fillets (5-6 oz each), skinless or skin-on
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons olive oil
→ Creamy Sauce
05 - 2 tablespoons unsalted butter
06 - 3 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 2/3 cup sun-dried tomatoes in oil, drained and sliced
09 - 1/2 cup heavy cream
10 - 1/4 cup chicken or vegetable broth
11 - 1/2 cup grated Parmesan cheese
12 - 3 1/2 ounces baby spinach leaves
13 - 1 teaspoon Italian seasoning
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - Fresh basil leaves
16 - Lemon wedges
# Directions:
01 - Pat the salmon fillets dry with paper towels and season both sides generously with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add salmon fillets, skin-side down if using skin-on, and sear for 4 minutes. Flip and cook for 2-3 minutes until golden and nearly cooked through. Remove salmon from skillet and set aside.
03 - Reduce heat to medium. Add butter to the skillet and let melt. Add garlic and onion, sautéing for 2-3 minutes until fragrant and translucent.
04 - Stir in sun-dried tomatoes and cook for 1 minute to release their flavors.
05 - Pour in heavy cream and broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
06 - Add Parmesan cheese and Italian seasoning. Stir continuously until cheese melts completely and sauce thickens slightly, about 2 minutes.
07 - Add baby spinach and cook for 1-2 minutes until just wilted. Adjust seasoning with additional salt and pepper as needed.
08 - Return salmon fillets to the skillet, spooning sauce generously over each piece. Simmer gently for 2-3 minutes until salmon is cooked through and sauce reaches desired consistency.
09 - Serve hot, garnished with fresh basil leaves and lemon wedges if desired.
# Expert advice:
01 -
- Its the kind of dinner that makes people think you spent hours in the kitchen when really it comes together in under thirty minutes
- The combination of sun-dried tomatoes and cream creates this incredible restaurant-quality sauce that youll want to put on everything
02 -
- Dont overcrowd the pan when searing salmon or the fish will steam instead of getting that gorgeous crispy exterior
- The sauce continues to thicken as it stands off the heat, so remove it slightly earlier than you think is necessary
03 -
- Patting salmon completely dry before seasoning is the single most important step for getting that restaurant-quality sear
- Let the salmon rest for a couple of minutes after cooking so the juices redistribute throughout the fish