This creamy Tuscan salmon looks impressive but is secretly simple. Golden-seared fillets rest in a velvety sauce studded with sun-dried tomatoes and wilted spinach. Serve it over pasta, rice, or with crusty bread to soak up every drop.
Prep: 10 mins Cook: 20 mins Serves: 4
Ingredients
- 4 salmon fillets, skin removed
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/3 cup chopped sun-dried tomatoes
- 3 cups baby spinach
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon butter
- Fresh basil for garnish
Instructions
- Pat the salmon dry and season both sides generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat and sear the salmon for four minutes per side until golden, then remove.
- Reduce the heat to medium, melt the butter, and saute the garlic until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine, then add the sun-dried tomatoes and Italian seasoning.
- Simmer for three minutes, then stir in the Parmesan until the sauce thickens.
- Add the spinach and cook until just wilted.
- Nestle the salmon back into the sauce, spoon the sauce over the top, and simmer for two minutes.
- Garnish with fresh basil and serve hot.
Tips
- Let the salmon come to room temperature before searing for even cooking.
- Use half-and-half for a lighter sauce, though it will be slightly thinner.
- A squeeze of lemon at the end brightens the richness beautifully.