Creamy Tuscan Salmon with Spinach and Sun-Dried Tomatoes
Indulge in the rich flavors of this Creamy Tuscan Salmon with Spinach and Sun-Dried Tomatoes, a restaurant-worthy dinner that's surprisingly easy to make at home. Perfectly seared salmon is simmered in a luscious garlic cream sauce with tender spinach and tangy sun-dried tomatoes, creating a comforting and elegant meal.
Ingredients
- For the Salmon:
- 4 salmon fillets (6 oz each), skin-on or skinless
- Salt and freshly ground black pepper, to taste
- 1 tsp paprika (optional, for color)
- 2 tbsp olive oil
- For the Creamy Tuscan Sauce:
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes, sliced (oil-packed or rehydrated)
- 2 cups fresh spinach
- ½ cup heavy cream
- ¼ cup chicken broth or white wine
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tbsp butter
- Salt and pepper, to taste
- Garnish:
- Fresh parsley, chopped
- Extra Parmesan, optional
Instructions
- Prepare Salmon: Pat salmon dry and season with salt, pepper, and paprika.
- Sear Salmon: Heat olive oil in a large skillet over medium-high heat. Sear salmon fillets 4–5 minutes per side until golden brown and cooked through. Remove salmon from skillet and set aside.
- Prepare Tuscan Sauce: In the same skillet, reduce heat to medium. Add butter and minced garlic, sauté 30–60 seconds until fragrant. Add sun-dried tomatoes and cook 1–2 minutes. Pour in chicken broth or white wine and simmer 2 minutes. Stir in heavy cream, Parmesan cheese, and Italian seasoning. Simmer 2–3 minutes until sauce thickens slightly.
- Add Spinach: Stir in fresh spinach until wilted, 1–2 minutes. Season sauce with salt and pepper to taste.
- Combine and Finish: Return salmon to the skillet, spooning sauce over fillets. Heat 1–2 minutes to warm through.
- Serve: Plate salmon and spoon creamy Tuscan sauce over the top. Garnish with chopped parsley and extra Parmesan if desired.