Creamy Tuscan Salmon (Printer-friendly)

Salmon fillets in a rich creamy garlic sauce with sun-dried tomatoes and spinach, inspired by Tuscan flavors.

# 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 - 4 oz 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 oz baby spinach leaves
13 - 1 teaspoon Italian seasoning
14 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

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 longer until golden and almost cooked through. Remove salmon from skillet and set aside.
03 - Reduce heat to medium. Add butter to the same skillet and let it melt. Sauté garlic and onion 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 spinach and cook until just wilted, about 1 minute. Adjust seasoning with additional salt and pepper to taste.
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 is creamy. Serve hot, garnished with fresh basil and lemon wedges if desired.

# Expert Advice:

01 -
  • The sauce is impossibly rich yet comes together faster than you can boil pasta
  • Leftovers reheat beautifully for an impressive lunch the next day
  • Sun-dried tomatoes add an intense burst of umami you cannot get from fresh ones
02 -
  • Do not crowd the pan when searing salmon or the temperature will drop and you will steam instead of sear
  • The sauce continues thickening off heat so remove from pan slightly earlier than you think
  • Sun-dried tomatoes vary in saltiness so always taste the sauce before adding extra salt
03 -
  • Room temperature salmon cooks more evenly than cold from the fridge
  • Add a splash of white wine after the aromatics for an extra layer of complexity
  • Keep the skin on during cooking for easier removal and extra flavor

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